Chicken, Mushroom and Semi-Dried Tomato Loaf

1. 1

   Pre-heat oven to 170deg.C.

2. 2

   Lightly brush a 25cm x 11cm loaf tin with oil from the tomatoes.

3. 3

   Place tomatoes, skin side down, in a single layer to cover base of tin.

4. 4

   In a large bowl, combine remaining ingredients, except cream and mustard.

5. 5

   Combine cream and mustard and season to taste with about 1 teaspoon of sea salt and black pepper.

6. 6

   Stir through chicken mixture.

7. 7

   Spoon into loaf tin, pressing down to pack firmly.

8. 8

   Cover loosely with foil and bake in centre of oven for 1 1/4 hours.

9. 9

   Cool in tin, then refrigerate overnight.

10. 10

    Turn out on a serving platter to slice using a serrated knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.