Holiday Chicken Loaf Recipe
  • 1 package of 95/5 Gold'n PlumpĀ® Ground Chicken
  • ¼ t cinnamon
  • ¼ t ground ginger
  • ⅛ t pumpkin spice
  • 1 can cranberry sauce
  • ½ cup cheddar cheese
  • 1 small container of ricotta
  • ½ bag baby spinach
  • 2 eggs
  • 1-1/2 Panko bread crumbs divided
  1. Combine 1 cup of Panko with the Gold'n PlumpĀ® Ground Chicken and spices in a bowl
  2. Pour mixture out onto a parchment lined cookie sheet and spread the mixture to the edges about ½ inch thick.
  3. In a separate bowl, combine the eggs, ricotta and ¼ cup cranberries, set aside
  4. In another separate bowl combine the remaining panko and the cheddar cheese, set aside and reserve ¼ cup for the topping
  5. Place the spinach leaves on the flattened chicken mixture
  6. Layer with the ricotta cheese mixture, the panko mixture, and spoonful of cranberry in the center
  7. Tucking in the edges as you go, roll up the chicken roll sealing everything inside. I left about a ½ inch margin on either side to make sure I could seal it shut after rolling.
  8. Once you have the chicken rolled up, seal the edges so the juices will stay inside
  9. Top with the remaining cheese and panko mixture
  10. Bake until the internal temperature reads 135 degrees in a 450 degree oven. (about 30 minutes)
Recipe by Makobi Scribe at