- 1/2 cup bran cereal (such as Kellogg's® All-Bran®)
- 1 cup buttermilk
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups sliced mushrooms
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried thyme
- 1/4 cup ketchup
- salt and ground black pepper to taste
- 1 1/2 pounds skinless, boneless chicken breast halves, finely minced
- 1 pound skinless, boneless chicken thighs, finely minced
- 2 eggs
- 3/4 cup dry bread crumbs
- 2 tablespoons chopped fresh parsley, or more to taste
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper.
- In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan.
- Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.
05/05/2018
recipepes.com
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