Juicy & Tasty Chicken Rosto (Chicken Loaf)
Looking for a moist, flavorful alternative to traditional beef meatloaf? This Chicken Rosto is your answer! It's an incredibly simple dish that quickly becomes a family favorite thanks to its savory flavor and tender texture. It is packed with flavor but remains surprisingly light. We use a blend of ingredients (like simple seasonings, eggs, and breadcrumbs) to ensure the ground chicken stays juicy and moist through the baking process, preventing that common dry chicken texture.It bakes up into a beautiful golden-brown loaf with a firm exterior, making it easy to slice and serve. Whether you’re serving it hot with mashed potatoes or chilling it for cold-cut sandwiches the next day, this Chicken Rosto is guaranteed to be a hit.It’s easy to prepare, satisfying, and versatile. Perfect for a weeknight dinner, a weekend family lunch, or even as a simple, delicious option for the holidays!
Ingredients
Equipment
Instructions
Grind the Chicken:
- Place the chicken breast pieces in the food processor and pulse until the chicken is fully ground to your desired texture.500 G Chicken Breast
- Transfer the ground chicken to a plate or mixing and set it aside.
Prepare the Aromatics:
- In the now-empty food processor bowl, place the onion, salt, and all spices. Blend until the onion is finely minced.1 Medium Onion, ½ Tsp Salt, ½ Tsp Seven Spices, ¼ Tsp White Pepper, ½ Tsp Paprika, 1 Tsp Chicken Spices, ½ Tsp Garlic Powder, ½ Tsp Ground Cinnamon
- Add the egg and pulse a few times to combine the mixture.1 Egg
Final Mix and Shape:
- Return the chicken to the food processor and pulse until combined.
- Add gradually the grated mozzarella cheese and then the bread crumbs and pulse. Do not overmix.100 G Grated Mozzarella Cheese, ½ Cup Bread Crumbs
- On your counter, lay out a large sheet of baking paper (parchment paper). Place the chicken mixture onto the paper and use the paper to help roll the mixture into a compact loaf.
- Tightly roll the loaf again in a layer of aluminum foil and place it in the fridge to chill for at least 1 hour or overnight.
Bake and Rest:
- Preheat your oven to 175°C (350°F).
- Bake the wrapped chicken loaf for 45 to 50 minutes.
- Open the foil roll during the last 5 to 10 minutes of baking to allow the top to brown and achieve a nice golden color.
- Remove the loaf from the oven and let it rest for 10 to 15 minutes before slicing and serving.
Nutrition
Notes
Another way to shape your chicken rosto is to press the mixture into a loaf pan lined with parchment paper.
You can always prepare this chicken loaf ahed of time and freeze is raw. It will last for 3 to 4 months.
But it is important to wrap your roll tightly in aluminum foil or place it inside a heavy-duty freezer bag to ensure minimal air exposure.
You can always prepare this chicken loaf ahed of time and freeze is raw. It will last for 3 to 4 months.
But it is important to wrap your roll tightly in aluminum foil or place it inside a heavy-duty freezer bag to ensure minimal air exposure.
Serving suggestions:
Enjoy this tasty and juicy chicken loaf along with a variety of sides:- Comfort Starches: Serve hot with baked potato wedges, crispy fries, or a creamy side of mashed potatoes.
- Fresh Contrast: Balance the richness with a light, fresh side like a green garden salad or a creamy, crisp coleslaw salad and some tasty boiled vegetables.
- Garlic Lovers: A creamy Garlic Mayo sauce is a perfect dip. If you're a true garlic enthusiast, serve it with a potent, homemade creamy garlic sauce (like Toum).
- Sweet & Tangy: For a fun twist, offer a classic cocktail sauce to provide a sweet and tangy contrast to the savory spices of the loaf.
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