Ingredients:

  • 2 lbs ground chicken (breast and thigh blend)
  • 1 large egg, lightly beaten
  • 1/2 cup whole milk
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 small yellow onion, grated
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter, melted
  • 1/4 cup extra Parmesan cheese
  • 1 tsp garlic powder

Instructions:

  1. In a large mixing bowl, combine the milk and panko breadcrumbs. Let the mixture sit for 3 minutes until a thick paste (panade) forms.
  2. Grate the yellow onion directly into the panko mixture. Add the minced garlic, beaten egg, 1 cup of parmesan cheese, parsley, oregano, salt, and pepper. Stir to combine.
  3. Add the ground chicken to the bowl. Using clean hands, gently fold the meat into the aromatics and panade. Do not over-mix to ensure a tender texture.
  4. Preheat oven to 400°F (200°C). Transfer the mixture to a rimmed baking sheet lined with parchment paper and shape into a 10 cm wide free-form loaf.
  5. Bake for 20 minutes in the preheated oven.
  6. In a small bowl, whisk together the melted butter, 1/4 cup extra parmesan, and garlic powder. Brush this glaze generously over the top of the loaf.
  7. Return to the oven for 10 minutes until the crust is golden and crackling. The internal temperature must hit 165°F (74°C).