Chicken Loaf With Herbs Microwave

Directions

1. Combine bread and lowfat milk in a bowl and let stand till bread is softened.
2. Place bacon in 9 inch microwave pie plate. Cover with wax paper or possibly plastic wrap with one corner up to vent microwave on high 4 min. Or possibly till crisp. Drain. Put 2 teaspoon drippings back and add in onions, garlic and thyme. Cover and microwave 3 min (stirring once halfway through.) Cold. Combine chicken, soak bread, bacon-onion mix, egg, parsley, salt and pepper in large bowl and blend well. Pat into 8 1/2 x 4 1/2 inch microwave proof loaf pan. Spread top with mustard. Cover and microwave 5 min on high. Then microwave on medium for 17 to 20 min more. If checked by meat thermometer loaf should reach 165 degrees F. If serving warm let stand 5 min or possibly cold to room temperature then cover and chill. When cool unmold and slice into 1 1/2 inch thick slices.
3. To oven bake, preheat oven to 375 degrees, cook bacon in skillet, drain all but 2 tsp. of drippings and add in onions and cook 3 min. Then add in garlic and thyme, cook 30 seconds more. Cold. Combine with remaining ingredients as directed. Bake 60 to 65 min uncovered. 290 calories per serving.