Savory-Sweet Chicken and Apple Loaf
Makes 12 servings
We usually think of chicken as a savory dish, not a sweet dish. For example, a common recipe is roasted chicken with rosemary, lemon, and garlic. In this loaf, I have taken chicken and combined the two flavors of savory and sweet. The apple adds sweetness as well as natural fiber.
The savory flavor comes from the cheese and brewer's yeast, which offer calcium and B vitamins. The carrots also add sweetness and are loaded with beta carotene. Because most dogs have a sweet tooth, this is a nice loaf to make for a finicky eater. This dish will keep for 5 days in the refrigerator or up to 3 months in the freezer.
4 cups finely chopped cooked chicken
2 cups cooked rice
1 cup soft bread crumbs
1/2 cup chopped fresh apples
1/4 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
1/2 cup canned crushed pineapple
1/2 teaspoon salt
2 tablespoons brewer's yeast
1 1/2 cups chicken broth
1 cup grated carrots
1/2 cup grated Monterey Jack cheese
3 eggs, beaten
1/3 cup chopped dried apples
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a large mixing bowl, mix together everything except the dried apples and blend well.
3. Pack half of the
chicken mixture firmly into the pan. Make a well in the center and pack it
firmly with the dried
apples, reserving 2 tablespoons for the top. Place the rest of the chicken mixture on top and blend the edges
together to form one solid loaf. Sprinkle the remaining dried apples on top. Push them into the loaf a bit so
they don't fall off during cooking.
4. Bake for 1 hour or until a knife inserted into the center comes out clean. Let cool, slice, and serve.
Apple Storage Tip
Store fresh apples in a cool, dry, dark place and not near another fruit—sometimes that speeds up the ripening process.
All About Parsley
There are two types of parsley: flat-leaf and curly. Flat-leaf parsley, also called Italian parsley, is stronger in flavor. Curly parsley is milder in taste and is prettier. When picking parsley, look for bright green leaves and no browning.
When storing fresh parsley, wash it well, and then shake off the water and
wrap the parsley in a dry paper towel. Placed in an airtight plastic bag, it
will keep for up to a week in the refrigerator.