You will need 1 ball of string for this recipe.
Heat half the oil in a frying pan. Add the chicken and fry for about 8-10 minutes until cooked through, turning half way. Remove from the pan and set to one side.
Add the remaining oil to the pan and cook the mushrooms with the garlic until tender. Remove from the pan and set to one side.
Add the peppers to the pan and cook for about 5 minutes until softened, then remove from the heat.
Cut the top off the bread and scoop out the centre, leaving a cavity for the filling. (The inside can be used as breadcrumbs in another dish or frozen for use at a later date.)
Now pack the peppers into the base of the loaf, followed by the basil.
Thickly slice the chicken and place on top of the basil, followed by the beetroot slices and the mushrooms, seasoning well between each layer.
Now replace the top of the loaf and squash it down into place. Tie securely with string and pop it back into the bag the bread came in. Place a heavy weight on top of the bread and then leave in a cool place for about 2 hours.
To serve, remove the string and cut into wedges.
- 2 tbsp olive oil
- 2 chicken breast fillets
- 1 garlic clove
- 100g button mushrooms , halved
- 1 orange pepper , deseeded and finely sliced
- ½ pack sweetfire beetroot, sliced
- 1 Gail's potato and rosemary sourdough loaf
- 20 basil leaves
- 1 pinch salt
- 1 pinch freshly ground black pepper
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from OcadoLife magazine
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