Chicken Layered with Portobello Mushrooms

You can use any fresh herbs for this chicken loaf; suggested herbs include tarragon, lemon balm and parsley. The loaf is large, so you will probably have leftovers, which are just as good cold.



1 kg ground chicken
2 boneless, skinless chicken breasts
1 cup chopped onion
1 tsp chopped garlic
2 Tbsp soy sauce
1/3 cup chopped, mixed fresh herbs
1 egg
1/4 cup fresh breadcrumbs

Preheat oven to 350°F.
Dice chicken breasts into 1/2-inch pieces.
Combine with ground chicken, onion, garlic, soy sauce, herbs, egg and breadcrumbs in a large bowl.
Mix together well. Season with salt and pepper.
4 portobello mushrooms
2 Tbsp olive oil
1 Tbsp balsamic vinegar

Remove and discard stems from mushrooms. Heat oil in a skillet over medium heat. Add mushrooms, cap side down, and saute for 3 minutes. Turn over and saute another 3 minutes, or until softened. Sprinkle balsamic vinegar over the mushrooms.

2 plum tomatoes, cut into large dice
6 large garlic cloves, peeled

Slice mushrooms on the diagonal to make large, thin slices. Layer half of the mushrooms on the bottom of a buttered baking dish. Cover with half the chicken mixture. Repeat layers.
Place tomatoes and garlic cloves over the top. Bake for 30 minutes.
1 Tbsp mild curry paste

Spoon some of the juice from around the chicken into the curry paste to dilute it, then brush all over. Bake for 20 to 30 minutes longer, or until chicken is cooked through. Let sit for 10 minutes.

Drain juices and reserve. Skim off any fat. Scrape the tomatoes and garlic off and put them into a food processor with the skimmed juices. Pulse to puree. Serve slices of chicken loaf with the sauce.

Serves 6-8 from Lucy Waverman's Home Chef column, Globe and Mail, October 2005