Advertisement
Ingredients
1 lb (454 g) ground chicken
5 large (258 g) eggs1 tbsp
(11.9 g) aluminum-free baking powder
2/3 cup (69 g) shredded parmesan cheese
Instructions
-
Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper.
-
Bring a nonstick skillet to medium heat. Add ground chicken, stirring and breaking it apart with a cooking spatula as it cooks. Keep cooking chicken until it is fully cooked.
-
Transfer cooked chicken to a food processor. Add remaining ingredients to the food processor. Pulse on high until the ingredients are fully combined and no egg streaks remain. It’s okay if the chicken is not fully smooth and leaves very small lumps in the batter. See photo in post for reference.
-
Pour bread batter into prepared loaf pan. Bake for about 1 hour or until surface is golden brown and bread is fully cooked. Let bread cool before cutting and serving. Store any uneaten bread in the fridge.
Notes
- I used regular ground chicken and not ground chicken breast. I think using ground chicken breast could make the bread dry and have less flavor.
- I did not add any oil to my pan before cooking the chicken. I used the natural fat released from the chicken to help cook the chicken and I used a nonstick pan.
- I chose parmesan cheese because it has a strong flavor and adds more flavor to the bread. You could use another cheese but your bread may have less flavor.
- I recommend using aluminum-free baking powder to ensure there is no metallic aftertaste.
-
The bread does not rise that high during baking. So if you are making this bread to make sandwiches, know that they will be small sandwiches.
Serving: 1slice, Calories: 102kcal, Carbohydrates: 0.2g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Sodium: 177mg, Sugar: 0.1g
