CHICKEN MEAT LOAF FLORENTINE

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1½ HOURS

1 tbsp 1

4 cups 2

1 tsp ½ tsp pinch 1 cup extra-virgin olive oil leek (white and light green parts only), quartered and thinly sliced lightly packed baby spinach cloves garlic, minced Italian herb seasoning each salt and pepper hot pepper flakes fresh bread crumbs 1 ¾ cup 1 tsp 450 g ⅓ cup egg, lightly beaten shredded Fontina cheese, divided Dijon mustard extra-lean ground chicken bottled strained tomatoes (passata)

In skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened, about 6 minutes.

Stir in spinach, garlic, Italian herb seasoning, salt, pepper and hot pepper flakes; cook, stirring occasionally, until spinach is wilted and no liquid remains, about 3 minutes. Transfer to large bowl; let stand for 10 minutes.

Preheat oven to 375°F. Line baking sheet with foil.

Stir in bread crumbs, egg, ½ cup of the Fontina and mustard; mix in chicken. Shape into 7- x 4-inch log; place on prepared pan. Brush all over with strained tomatoes.

Bake until instant-read thermometer inserted in centre reads 165°F, about 45 minutes. Sprinkle with remaining Fontina; let stand for 10 minutes before slicing.

PER SERVING about 358 cal, 29 g pro, 21 g total fat (8 g sat. fat), 12 g carb, 2 g fibre, 156 mg chol, 709 mg sodium, 513 mg potassium. % RDI: 19% calcium, 29% iron, 42% vit A, 10% vit C, 36% folate.