Have a delicious entree ready in only 15 minutes with this speedy recipe from Lorraine Caland. “These loaves are perfect any time of the year,” she writes from Thunder Bay, Ontario.
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VERIFIED BY Taste of Home Test Kitchen
- 1 cup salsa, divided
- 3/4 cup fresh or frozen corn, thawed
- 1/3 cup dry bread crumbs
- 2 teaspoons chili powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground chicken
- In a large bowl, combine 3/4 cup salsa, corn, bread crumbs, chili powder, salt and pepper. Crumble chicken over mixture and mix well. Shape into four loaves; place in an 11x7-in. microwave-safe dish coated with cooking spray.
- Cover and microwave on high for 5-6 minutes or until a thermometer reads 165° and juices run clear. Serve with remaining salsa. Yield: 4 servings.
Originally published as Mini Chicken Loaves in Simple & Delicious September/October 2007, p54
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Reviewed Apr. 28, 2010
"easy & inexpensive to make. Yummy with salsa and/or sour cream on top. We cooked 8 minutes in the microwave.~ Theresa"