Preheat the oven to 190 °C and grease a 26 cm square ovenproof dish.
Poach the chicken breasts in the chicken stock for five minutes.
Drain and roughly chop the chicken fillets.
Place the meat in a food processor.
Gently fry the bacon until lightly browned, remove with a slotted spoon and chop coarsely.
Place in the food processor.
Fry the sausage meat in the same pan until just done and add to the food processor.
Add the evaporated milk, eggs and parsley to the meat, season to taste with pepper and process to the desired texture: smooth or coarse.
Spoon the mixture into the prepared dish and bake for about 40 minutes or until set.
Remove from the oven, cut into squares and serve with chilli tomato chutney.
To make chilli tomato chutney
Heat a can of tomato jam and simmer for five minutes. Remove from the heat, add 10 to 30 ml finely chopped green chillies, 1 to 2 crushed garlic cloves and 60 ml chopped chives. Cool and use as needed. Store leftover chutney in the fridge.