Savory chicken loaf

Name: Savory chicken loaf
Ingredients: 1500 ml water; 400 g chicken breast; 200 g flour; 1 packet baking powder; 6 eggs; 200 ml milk; 150 g telemea (Romanian brined cheese); 100 g pitted black olives; 100 g pitted green olives; 1 roasted and peeled sweet pepper; 85 g semi-hard cheese; 100 g corn; 4 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Savory chicken loaf by Blanduzia M. - Recipia

The savory chicken loaf with olives and telemea is baked in two pans and comes out golden on the outside, with slices full of chunky pieces. Eggs and milk bind the chicken, roasted sweet pepper, semi-hard cheese and corn into a savory batter, good warm or cold. I made the version with chicken breast and cut it into small cubes so it shows evenly in each slice. Prep: 30 minutes. Cooking: 105 minutes. Total time: 135 minutes. Servings: 12. About 295 kcal and 20 g protein per serving.

Ingredients

1500 ml water
400 g chicken breast
200 g flour
1 packet baking powder
6 eggs
200 ml milk
150 g telemea (Romanian brined cheese)
100 g pitted black olives
100 g pitted green olives
1 roasted and peeled sweet pepper
85 g semi-hard cheese
100 g corn
4 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Put the chicken breast in 1500 ml water and boil it for 1 hour, until it is no longer pink in the center. Take it out of the water and let it cool enough to handle, then dice it; discard the remaining water. 2. Cut the telemea, semi-hard cheese and roasted, peeled sweet pepper into pieces. Halve the olives. 3. Mix the flour with the baking powder. Beat the eggs until foamy, add the milk and telemea, then gradually fold in the flour with a spatula. 4. Add the chicken, olives, sweet pepper, semi-hard cheese, corn, 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper to the batter. Mix until the pieces are evenly distributed. 5. Heat the oven to 180°C. Line two loaf pans with baking paper and grease the paper with 1 tablespoon oil. Divide the mixture between the pans. 6. Bake the loaves for 45 minutes, until golden on top.

Notes

The chicken is easier to cut into similarly sized cubes, which also helps divide the pieces more evenly between the two pans. The roasted sweet pepper is easier to peel once it has cooled; if it is very juicy, pat it dry before cutting. Telemea can vary in saltiness, so taste a small piece before adding salt to the batter. I take my time mixing in the flour: I use the spatula only until I can no longer see dry flour. The loaves keep covered in the refrigerator for up to 3 days, and you can bake them a day ahead. A slice goes well with green salad or pickles for something crunchy alongside the soft inside. If you don’t have green olives, use 200 g black olives in total. The canned corn needs to be well drained before adding it, so it doesn’t add liquid to the batter.