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French loaf with chicken stuffing

Recipe from: 2/18/1993 12:00:00 AM
Ingredients 15
Servings 4
Time +/- 20 min


  • 1
    small French loaf
  • olive oil
  • 1
    small onion, finely chopped
  • 2
    stalks celery, chopped
  • oil for frying
  • 250
    cooked chicken, finely sliced
  • 100
  • 7
    prepared mustard
  • 5
  • salt and pepper to taste
  • 15
    finely chopped parsley
  • 2
    egg whites
  • 25


+/- 20 min
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.

Read more on: starch  |  bake

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