Asian Chicken Loaf
Serve with Stir Fried Vegetables

Serves 6

• 1 teaspoon dark sesame oil
• 2 tablespoons finely chopped scallions
• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped celery
• 1/2 teaspoon minced fresh ginger root
• 2 garlic cloves, minced
• 1 cup cooked long-grain rice
• 1/4 cup chopped water chestnuts
• 2 tablespoons low sodium soy sauce
• 2 tablespoons all-purpose Szechwan hot and spicy sauce
• 1 pound ground chicken
• Vegetable cooking spray
• 2 tablespoons sesame seeds, toasted

Heat oil in a small nonstick skillet over medium-high heat. Add green onions, carrot, celery, gingerroot, and garlic; sauté 2 minutes or until tender.

Combine green onion mixture, rice, water chestnuts, soy sauce, and Szechwan sauce in a large bowl; stir well. Crumble chicken over green onion mixture, and stir just until blended.

Preheat oven to 350°. Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle sesame seeds over top of loaf. Bake at 350° for 50 minutes or until meat loaf registers 160°. Let loaf stand in pan 10 minutes.

Remove loaf from pan; cut into 12 slices. Serve with Chinese hot mustard and sweet-and-sour sauce, if desired. I like it served with stir fried vegetables.

Per Serving: 243 Calories; 9g Fat (35.1% calories from fat); 2g Saturated Fat; 25g Protein; 13g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 399mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


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