Summer chicken loaf
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts;skin | |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic;peeled | |
| 2 | tablespoons | Capers |
| 2 | Red or green peppers;roasted | |
| Diced | ||
| ¼ | cup | Parsley;chopped |
| ½ | cup | Dry white wine |
| ¼ | teaspoon | Black pepper |
| 1 | Round loaf bread, 9 inches | |
| 1 | teaspoon | Lemon juice |
Directions
LISA HLAVATY
Cut chicken away from bones. Cube. In a skillet, heat 1 T. each butter and oil. Add garlic. Lightly brown. Discard. To the skillet, add chicken, capers and peppers. Cook, uncovered, for 5 minutes, stirring several times. Add parsley, wine and black pepper. Simmer 5 to 10 minutes. Cut a lid off bread. Remove soft bread inside lid and base, leaving a shell with enough space to hold chicken. In a small skillet, melt remaining butter and oil. Add lemon juice. Drizzle over inside of bread. fill loaf with chicken mixture. Top with lid.