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.

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