Drob din piept de pui cu verdeață, Romanian chicken loaf

Name: Drob din piept de pui cu verdeață, Romanian chicken loaf
Ingredients: 500 g boneless chicken breast; 1500 ml water; 1 teaspoon salt; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 15 g parsley; 15 g dill; 5 eggs; 14 green olives stuffed with red pepper; 10 g butter; 2 tablespoons fine breadcrumbs

Meat - Drob din piept de pui cu verdeață, Romanian chicken loaf by Coralia D. - Recipia

Drob din piept de pui cu verdeață, a Romanian chicken loaf, is baked with eggs, dill, parsley and green olives stuffed with red pepper. Once cooled, it slices neatly, with the olives in the middle and golden breadcrumbs on top; the herbs taste fresh, and the chicken makes it filling. I serve it cold, with green salad. Prep: 20 minutes. Cook: 60 minutes. Rest: 60 minutes. Total time: 140 minutes. Servings: 4. Approximately 300 kcal and 36 g protein per serving.

Ingredients

500 g boneless chicken breast
1500 ml water
1 teaspoon salt
1/2 teaspoon salt
1/4 teaspoon white pepper
15 g parsley
15 g dill
5 eggs
14 green olives stuffed with red pepper
10 g butter
2 tablespoons fine breadcrumbs

Preparation

1. Pat the chicken breasts dry with paper towels. Put them in a pot with 1500 ml water and 1 teaspoon salt, then simmer for 20 minutes, until the meat is no longer pink in the center. 2. Take the chicken breasts out of the water and leave them to cool for 20 minutes. Discard the water, then cut the meat into small cubes. 3. Finely chop the parsley and dill. Beat the eggs, then mix them with the chicken and herbs; add 1/2 teaspoon salt and 1/4 teaspoon white pepper. 4. Heat the oven to 180 °C. Grease a 12 x 22 cm loaf pan with butter. Pour in half the mixture, arrange the olives in two rows of 7, then cover them with the rest of the mixture. Press down gently and sprinkle the 2 tablespoons of breadcrumbs over the top. 5. Bake for 40 minutes, until the top is golden and the mixture is set in the middle. 6. Leave the drob to cool for 40 minutes before slicing.

Notes

Serve it with green salad and radishes for something fresh alongside the dense slices. Thick chicken breasts may need a few extra minutes of boiling; check the largest piece, not just a thin one. Stuffed olives are kept in brine, so taste them before adding more salt. The center may seem soft while it is still hot, then firm up as it cools. I used a 12 x 22 cm silicone pan, greased with butter and without lining it with foil, and I prefer it sliced thinly. Cover and keep it in the fridge for up to 3 days. For a gluten-free version, use 2 tablespoons gluten-free breadcrumbs; the drob contains eggs, and the butter adds dairy.