Mushroom and Semi Dried Tomato Loaf (Serves 4)

250g Semi Dried Roma Tomato Halves

1kg chicken tenderloin fillets

200g small button mushrooms, thinly sliced

1/4 cup chopped chervil or parsley

1/4 cup chopped chives

2 cups fresh breadcrumbs

1/2 cup pouring cream

1 tablespoon Dijon mustard

1. Preheat oven to 170°C.  Lightly brush a 25cm X 11cm loaf tin with oil from the tomatoes.  Place tomatoes, skin side down, in a single layer to cover base of tin.

2. In a large bowl, combine remaining ingredients, except cream and mustard.  Combine cream and mustard and season to taste with about 1 teaspoon of sea salt and black pepper.  Stir through chicken mixture.  Spoon into load tin, pressing down to pack firmly.

3. Cover loosely with foil and bake in centre of oven for 1 1/4 hours.  Cool in tin, then refrigerate overnight.  Turn out on a serving platter to slice using a serrated knife.

Last modified: 27/02/05