Savory Chicken Loaves Recipe
The taste of this very Savory Chicken Loaves recipe has played on my mind so much that I hardly ever go for any other Savory Chicken Loaves recipe. I prepare this Savory Chicken Loaves with Chicken as the main ingredient. You will definitely come back and thank me for sharing this Savory Chicken Loaves recipe.
Ingredients
Yeast Dough:
Pinch of sugar
Scant 2 cups (250 ml) warm water (110°F, 43°C)
1 pkg. active dry yeast
3-1/3 cups (500 g) rye flour
1 teaspoon salt
1 quantity Starter Dough
Filling:
2 tablespoons (20 g) butter
Salt and pepper
4 (6-oz., 175-g) chicken breast portions
4 green onions, finely chopped
3/4 cup (50 g) chopped mushrooms
8 oz. (225 g) bulk pork sausage
1 tablespoon chopped herbs
1 egg yolk
1 tablespoon half-and-half
Pinch each of ground coriander and allspice
1 egg yolk, beaten
Caraway seeds
Directions
To make yeast dough, stir sugar into water; sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently.
Put flour and salt into a bowl.
Add yeast mixture liquid and starter dough to make a dough.
On a floured surface, knead until smooth.
Cover and let rise overnight at room temperature.
To make filling, melt butter in a skillet; season chicken and cook gently in butter.
Cool.
Mix green onions, mushrooms, sausage, herbs, 1 egg yolk, half-and-half, coriander and allspice in a bowl.
Preheat oven to 400°F (205°C).
Mold sausage mixture around each chicken portion.
Flour a baking sheet.
Knead dough.
Roll out 1/4 inch (5 mm) thick.
Cut into 4 rounds; place a chicken portion on each.
Fold dough over chicken; press edges together.
Place on baking sheet.
Brush with egg yolk; sprinkle with caraway seeds.
Bake 30 minutes or until golden.
Let stand 5 minutes or until frothy.
Stir gently.
Put flour and salt into a bowl.
Add yeast mixture liquid and starter dough to make a dough.
On a floured surface, knead until smooth.
Cover and let rise overnight at room temperature.
To make filling, melt butter in a skillet; season chicken and cook gently in butter.
Cool.
Mix green onions, mushrooms, sausage, herbs, 1 egg yolk, half-and-half, coriander and allspice in a bowl.
Preheat oven to 400°F (205°C).
Mold sausage mixture around each chicken portion.
Flour a baking sheet.
Knead dough.
Roll out 1/4 inch (5 mm) thick.
Cut into 4 rounds; place a chicken portion on each.
Fold dough over chicken; press edges together.
Place on baking sheet.
Brush with egg yolk; sprinkle with caraway seeds.
Bake 30 minutes or until golden.
