2 slices of white bread, cubed
1/3 c. milk
4 slices of bacon, diced
1 c. chopped onions
1 tbsp. minced garlic
1/4 tsp. thyme
1 1/2 lbs. ground chicken
1 lg. egg, lightly beaten
2 tbsp. chopped parsley
3/4 tsp. salt
1/2 tsp. pepper
2 tbsp. dijon mustard

Combine bread and milk in a bowl and let stand until bread is softened.

Place bacon in 9 inch microwave pie plate. Cover with wax paper or plastic wrap with one corner up to vent microwave on high 4 minutes. Or until crisp. Drain. Put 2 tsp. drippings back and add onions, garlic and thyme. Cover and microwave 3 minutes (stirring once halfway through.) Cool. Combine chicken, soak bread, bacon-onion mixture, 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 minutes on high. Then microwave on medium for 17 to 20 minutes more. If checked by meat thermometer loaf should reach 165 degrees F. If serving hot let stand 5 minutes or cool to room temperature then cover and refrigerate. When cold unmold and slice into 1 1/2 inch thick slices.

To oven bake, preheat oven to 375 degrees, cook bacon in skillet, drain all but 2 teaspoon of drippings and add onions and cook 3 minutes. Then add garlic and thyme, cook 30 seconds more. Cool. Combine with remaining ingredients as directed. Bake 60 to 65 minutes uncovered. 290 calories per serving.