A light, low-fat starter.

Serving : 4
Preparation time: 15 minutes
Cooking time: 45-50 minutes

Ingredients

• 2 shallots, chopped

• 175g /6 oz /2 cups mushrooms,

• chopped   45ml/3 tbsp chicken stock

• 2 chicken breasts without

• skin, chopped

• 1 egg white

• 30 ml/2 tbsp whole meal

• breadcrumbs

• salt and black pepper

• 30ml/2 tbsp chopped

• fresh parsley

• 30 ml/2 tbsp chopped sage

    Directions

• Preheat the oven to 180^oC/ 350^oF/ Gas 4. Place the shallots, mushrooms, and chicken stock in a pan and cook gently, stirring occasionally, until the vegetables have softened the mixture is dry.

• Place in a food processor with the chicken breasts, egg white, breadcrumbs, and seasoning and chop coarsely.  Add the  chopped herbs.  Spoon into a greased 900ml/ 11/2 pint/ 33/4 cup loaf  tin and smooth the surface.

• Cover with foil and bake for 35-40 minutes, until the juices are no longer pink.  Place a weight on top, leave to cool, then chill.  Serve sliced.

  Nutritional Information

• 95 CALORIES  A PORTION

Note:- Cooking mushrooms in stock is an excellent way of incorporating the delicious mushroom flavour into a recipe without dramatically increasing the fat content, as would happen if cooked in butter.  Mushrooms provide B vitamins and some fibre.  Always skin poultry prior to cooking to maintain a low fat content.