Place the chicken breast and pork in a container, add the Sherry, and let marinate in the fridge for one hour.
Beat the egg in a bowl and add half an onion finely chopped, the bread soaked in milk, the minced garlic, chopped parsley, and salt. Mix well and incorporate this mixture into the minced and marinated meat. Stir the mixture until you achieve a homogeneous dough.
Line a rectangular baking dish with half of the bacon. Pour the minced meat mixture into it and place the rest of the bacon on top, covering everything well.
Cover the dish with aluminum foil and cook at 200ºC in a water bath for 1 hour.
Remove from the oven and let cool to room temperature. Once cool, let it rest in the fridge for 1 day, and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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