Picadillo chicken loaves

Yield: 1 Servings

Measure Ingredient
1 Beaten egg
¼ cup Fine dry bread crumbs
¼ cup Raisins
2 tablespoons Thinly sliced pimiento-stuffed olives
2 tablespoons Apple juice or milk
½ teaspoon Onion salt
½ teaspoon Ground cinnamon
½ teaspoon Ground cumin
1 pounds Ground raw chicken or turkey
¼ cup Toasted chopped almonds or pecans

In a large mixing bowl stir together the egg, bread crumbs, raisins, olives, apple juice or milk, onion salt, cinnamon, and cumin. Add the ground chicken or turkey and the nuts; mix well. Shape the mixture into four 4 x 2½ x 1-inch loaves. Place each loaf in an individual casserole.

If not freezing first: bake at 350 degrees F. for 25 minutes or till no pink remains.

To freeze: Seal, label, and freeze for up to three months. To serve, bake 1 or 2 of the casseroles, uncovered, in a 350 degree oven for 35 to 40 minutes or till no pink remains. Sprinkle each loaf with 1 tablespoon shredded cheddar or Monterey Jack cheese.

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 23, 1997

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