Name: French loaf with chicken stuffing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 bread small French loaf; fresh chillies 573; 1.00 onion small, chopped; 2.00 celery stalks chopped; oil for frying; 250.00 g chicken breast fillets cooked, finely sliced; 100.00 ml mayonnaise; 7.00 ml mustard prepared; 5.00 ml fresh basil; salt and freshly ground black pepper to taste; 15.00 ml fresh parsley chopped; 2.00 eggs white; 25.00 ml mayonnaise

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Ingredients (13)

1.00	bread — small French loaf
	fresh chillies — 573

FILLING

1.00	onion — small, chopped
2.00	celery stalks — chopped
	oil — for frying
250.00 g	chicken breast fillets — cooked, finely sliced
100.00 ml	mayonnaise
7.00 ml	mustard — prepared
5.00 ml	fresh basil
	salt and freshly ground black pepper — to taste
15.00 ml	fresh parsley — chopped

TOPPING

2.00	eggs — white
25.00 ml	mayonnaise

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Method:

Preheat the oven to 180 ºC (350 ºF).
Remove the crust of the French loaf about one third from the top. Hollow out the bottom part of the loaf, leaving a rim of about 5 mm. (Use the pieces of bread to make breadcrumbs.)
Brush the inside of the loaf and the inside of the upper crust with olive oil and bake for about 10 minutes in the oven till slightly crisp.
Sauté the onion and celery in a little oil till soft. Remove from the pan and drain on kitchen towelling. Mix with the remaining filling ingredients. Spoon the filling into the prepared loaf.
Add a pinch of salt to the egg whites and beat till stiff peaks are formed. Fold in the mayonnaise till well blended. Spread over the top crust of the loaf. Place the crust on a baking tray and bake for 15 minutes or till the egg white is done and lightly browned. Cool and place on top of the loaf.
Serve cold as a light meal or a snack.
Serves 3-4.