1 (3 ounce) package cream cheese, softened
2 (10 ounce) cans diced ham, drained and cleaned
1/4 cup chopped fresh parsley
1/2 cup chopped celery
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried oregano
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together the cream cheese, ham, parsley and celery. Mix thoroughly until well blended, about 5 minutes. Transfer mixture to a medium bowl; mix together the ham mixture and the parsley mixture, about 3 minutes. Transfer mixture to the bread machine pan.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until internal temperature has reached 180 degrees F (75 degrees C).
Remove the bread from the oven and sprinkle with the remaining parsley mixture. Refrigerate for 1/2 hour before serving.
I adapted this recipe to include chickpeas instead of potatoes. I cooked my potatoes until they were fork tender and then added them to the baking dish, turned the chicken inside out and continued cooking until golden. I then sprinkled a mixture of garlic powder, parsley flakes and bread crumbs around the chicken, just enough to coat each cracker. I then baked, turned the chicken on the second rack and let it cook for the last 15 minutes. All of the pieces were golden and the potatoes were fork tender. No worries, the potatoes were good and the chicken was juicy. I will definitely make this again.
Used a whole egg, rendered chicken. Turned out fantastic.
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