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Low-Fat Chicken Loaf
Serves 4

4 skinless, boneless chicken breasts (ground in food processor)
2 egg whites
1 slice whole wheat bread, crumbed in food processor
2 Tablespoons wheat germ
1/2 - 3/4 cup rolled oats
1/2 cup chopped onion, or 1 Tbs minced dried onion
2 Tbs chopped parsley
1/4 cup skim milk

Mix all ingredients. Shape into loaf. Place baking dish, preferably with drain holes in the bottom to allow any oil to drain away from chicken.

Combine 1 pkg dry onion soup mix, or onion/mushroom soup mix, and 1 can Healthy Request 99% fat free mushroom soup. Pour over top & sides of chicken loaf. Bake 50 minutes at 350 degrees (cover with foil after first 20 minutes baking time). After removing from oven, let stand 5 minutes before cutting into slices.

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