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1
Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
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2
Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
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3
TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) saute pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
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4
Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
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5
In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
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6
ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
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7
Press the filling - the spinach mixture - evenly over the chicken mixture.
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8
Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
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9
Bake in a moderate oven for about 45 minutes or until cooked through.
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10
Serve with a salad or your favourite side dish, and your favourite sauce.
