Alive and Cooking

Hi-Lo Chicken Stuffed Loaf

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1 High fibre-low G.I. loaf
500g chicken mince
½ Spanish onion, finely chopped
100g roasted red peppers, chopped
1 tspVegeta chicken stock powder
1 egg
50 g breadcrumbs
(made from bread trimmings)
1 tsp hot English mustard
½ cup grated Parmesan cheese
½ cup basil, shredded


1. Cut a circular hole into the end of the loaf. Using a pair of tongs, remove the soft bread from inside the loaf. Keep the lid for later. Make breadcrumbs out of the soft bits taken from the inside of the loaf, by giving a quick pulse in a blender.

2. Combine the chicken with onion, peppers, mustard, stock, egg, basil, Parmesan and breadcrumbs.

3. Turn the loaf on its end and stuff with the chicken mixture.

4. Wrap with foil and bake at 200C for 45-55 minutes.

Bakers Delight

Hi-Lo Chicken Stuffed Loaf