Hot Open−Faced Chicken Loaf Sandwich

Hot Open−Faced Chicken Loaf Sandwich

Ingredients:
2 1/2 Pound White and dark chicken meat; coarsely ground
1 Cup Chopped onions
2 Tablespoon Chopped garlic
1/2 Cup Chopped celery
1/2 Cup Chopped green bell peppers
2 Tablespoon Finely−chopped fresh parsley leaves
1 Egg
2 Teaspoon Salt
1/2 Teaspoon Freshly−ground black pepper
3/4 Teaspoon Cayenne pepper
1 Teaspoon Worcestershire sauce
1 Dash Hot pepper sauce
1 Cup Dried fine bread crumbs
20 Slice French Bread; about 1" thick, toasted
5 Cup Mashed potatoes; hot
5 Cup Brown gravy; hot
10 servings.
1/2 Fat; 0 Other Carbohydrates

Directions:
Preheat the oven to 350 degrees. In a mixing bowl, combine the chicken,
onions, garlic, celery, bell peppers, and parsley. Mix thoroughly. Add the
egg, salt, black pepper, cayenne, Worcestershire sauce, hot pepper, and
bread crumbs. Using your hands, mix well. Mold the mixture into a 5− by
10−inch loaf and place on baking sheet lined with aluminum foil. Bake for 1
hour or until juices run clear. Remove from the oven and let stand for 10
minutes before slicing. Slice the loaf into 1/2−inch pieces. Assemble an
open−faced sandwich, using the bread, sliced chicken, mashed potatoes and
gravy.
Hot Open−Faced Chicken Loaf Sandwich 356
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