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1
Combine bread and lowfat milk in a bowl and let stand till bread is softened.
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2
Place bacon in 9 inch microwave pie plate.
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3
Cover with wax paper or possibly plastic wrap with one corner up to vent microwave on high 4 min.
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4
Or possibly till crisp.
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5
Drain.
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6
Put 2 teaspoon drippings back and add in onions, garlic and thyme.
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7
Cover and microwave 3 min (stirring once halfway through.)
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8
Cold.
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9
Combine chicken, soak bread, bacon-onion mix, egg, parsley, salt and pepper in large bowl and blend well.
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10
Pat into 8 1/2 x 4 1/2 inch microwave proof loaf pan.
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11
Spread top with mustard.
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12
Cover and microwave 5 min on high.
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13
Then microwave on medium for 17 to 20 min more.
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14
If checked by meat thermometer loaf should reach 165 degrees F. If serving warm let stand 5 min or possibly cold to room temperature then cover and chill.
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15
When cool unmold and slice into 1 1/2 inch thick slices.
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16
To oven bake, preheat oven to 375 degrees, cook bacon in skillet, drain all but 2 tsp.
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17
of drippings and add in onions and cook 3 min.
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18
Then add in garlic and thyme, cook 30 seconds more.
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19
Cold.
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20
Combine with remaining ingredients as directed.
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21
Bake 60 to 65 min uncovered.
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22
290 calories per serving.
