Chickenloaf Stuffed With Eggs
A community recipe by belgradeNot tested or verified by Nigella.com
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Introduction
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Ingredients
Serves: 4
Metric
Cups
- 800 grams chicken breasts (ground)
- 3 slices bread (soaked in white wine or milk)
- white wine
- 1 egg (raw)
- salt
- pepper
- fresh parsley
- 1 clove garlic (crushed)
- 150 grams ham (cubed or bacon)
- 4 eggs (hard boiled)
- 28¼ ounces chicken breasts (ground)
- 3 slices bread (soaked in white wine or milk)
- white wine
- 1 egg (raw)
- salt
- pepper
- fresh parsley
- 1 clove garlic (crushed)
- 5⅓ ounces ham (cubed or bacon)
- 4 eggs (hard boiled)
Method
Chickenloaf Stuffed With Eggs is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Boil 4 eggs and set aside Mix the rest of ingredients by hand, leave in the fridge overnight or at least an hour.
- Cover the loaf pan with baking paper that you have run under water and squished the excess water off so it would fit nicely.
- Place 2/3 of meat with the indent for the eggs, place eggs in the center, cover with the rest of the meat pour 1 tbs of oil on top and with wet hands even the top Cover with paper and bake 220 degrees for 1 hour, remove paper and turn to 170, bake for 45 minutes.
- Boil 4 eggs and set aside Mix the rest of ingredients by hand, leave in the fridge overnight or at least an hour.
- Cover the loaf pan with baking paper that you have run under water and squished the excess water off so it would fit nicely.
- Place 2/3 of meat with the indent for the eggs, place eggs in the center, cover with the rest of the meat pour 1 tbs of oil on top and with wet hands even the top Cover with paper and bake 220 degrees for 1 hour, remove paper and turn to 170, bake for 45 minutes.
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