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1 lb. (500g) lean ground chicken
Preheat oven to 325°F (160°C). Combine all ingredients in a large bowl and mix well.
Turn mixture into a standard loaf pan sprayed with non-stick cooking spray. Bake for one hour. Test for doneness by piercing middle of loaf. Juices should run clear and meat should not have any tinge of pink.
Poster's Notes:
I also forgot the chicken bouillon, and it didn't seem to make a difference. I was also lazy and didn't want to separate an egg, so I just threw in a whole egg. It was fine. Finally, I didn't want to wait an hour to eat, as it was late, so I made this into two min-loaves (smaller and thinner), and cooked for about 40 minutes, on 350°F. Very tasty!
Posted by Shayla Goldstein
Nutritional Info Per Serving: N/A
3/4 cup (175ml) sweet red pepper, diced (see note)
2/3 cup (150ml) onion, finely diced
1/3 cup (75ml) natural raw bran
2 tsp. (10ml) fresh parsley, finely chopped
1 tbsp. (15ml) low-sodium, low-fat chicken bouillon
1/2 tsp. (2ml) lemon pepper
1/2 tsp. (2ml) poultry seasoning (or other herb mix)
1/2 tsp. (2ml) garlic powder
1 egg white, mixed with 2 tbsp. (25ml) water
1 tsp. (5ml) lemon juice
Non-stick cooking spray
I didn't have any peppers in the house, so I substituted carrots and mushrooms for the red peppers. I chopped up two carrots and two large mushrooms in a little chopper, to make about 3/4 cup. It worked beautifully.