1 small celery stalk, thinly sliced
1 small onion, finely chopped
1 egg
1/4 cup light sour cream or Balkan style yogurt
1 tbsp. Dijon mustard
1/4 tsp. dried tarragon
1/8 tsp. each of ground nutmeg and salt
1/8 tsp. freshly ground white pepper
1 lb. ground chicken
1/2 cup dry bead crumbs
1/4 cup grated old cheddar cheese

Makes 4 to 6 Servings

Recipe from Chatelaine Cook Book
 

Put the celery and onion in a bowl.  Stir in the egg, sour cream, Dijon and seasonings.

Crumble the chicken over the egg mixture.  Sprinkle with the bread crumbs.  Using you hands or a fork, mix thoroughly.

Divide the mixture in half and shape each into an oblong loaf with rounded edges. (Rounded edges cook better than square edges.)  Place the loaves, side by side, on a 10" microwave safe pie plate, ensuring they do not touch one another, or the sides of the plate.

Microwave the loaves, uncovered, on high for about 4 min.  If the microwave does not have a turntable, rotate the plate a quarter turn.  Continue cooking, uncovered, for 4 more min.  Remove from the microwave an sprinkle with the cheese.  Cover and let stand for 5 min. to allow the centers to the loaves to continue cooking.  Chicken loaves should feel dry and firm on the sides, while the tops should feel a little softer.