Stuffed loaf with shredded chicken, rocket and tomatoes recipe

22 ratings Rate
  • Serves 6
  • 20mins to prepare and 2hrs 30mins for cooling
  • 367 calories / serving
  • Healthy
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Stuffed loaf with shredded chicken rocket and tomatoes HERO

Slice the top third off the bread and scoop out the soft inside until you have a shell about 2cm (1in) thick (put the innards in the freezer to save for breadcrumbs or croutons).

In a bowl, mix the basil, oil, vinegar and some seasoning. Add the chicken, combine, then press the mixture into the hollowed-out bread. Top with the peppers, onion, cheese, rocket and then the tomatoes. Pack everything down and put the bread lid on.

Wrap tightly in clingfilm, put in the fridge and put a small chopping board on top, weighted down with something heavy such as large tins. Chill for at least 2 hours or overnight.

Unwrap and put on a board, then cut with a serrated knife.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 1 x Le Brea loaf or other round uncut loaf, approx 20cm (8in) across
  • small handful fresh basil leaves, chopped
  • 3tbsp extra-virgin olive oil
  • 2tbsp red wine vinegar
  • 3 cooked chicken breasts, shredded
  • 40g (1½oz) Peppadew Mild Piquante Peppers, chopped
  • 1 red onion, finely sliced
  • 6 large thin slices Edam
  • 150g (5oz) wild rocket, chopped
  • 2 beefsteak tomatoes, sliced
  • Energy 1540kj 367kcal 18%
  • Fat 15g 22%
  • Saturates 6g 29%
  • Sugars 5g 6%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 28.7g Protein 29.9g Fibre 2.7g


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