Chicken Terrine
Serving Size : 16
Ingredients for prepare Chicken Terrine
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | cup | chopped fresh parsley |
| 1 1/2 | pounds | boneless skinless chicken |
breasts
chicken terrine |
| 2 | tablespoons | chopped shallots |
| 1 | tablespoon | chopped fresh or |
| 1 | teaspoon | dried thyme |
| 1 | tablespoon | vegetable oil |
| 1 | teaspoon | salt |
| 2 | | egg whites |
| 1/2 | cup | chopped red bell pepper |
recipe Chicken Terrine
Heat oven to 350 degrees. Line loaf pan, 8-1/2 X
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4-1/2 inches, with aluminum foil. Sprinkle parsley in bottom of pan. Trim fat from
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chicken breasts. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add
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remaining ingredients except bell pepper. Cover and process until smooth. Stir in bell pepper. Spread
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in pan. Cover tightly with foil. Bake 1 hour; remove foil cover. Bake 20 to
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30 minutes longer or until meat thermometer inserted in center registers 180 degrees. Cover
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and let stand 1 hour. Refrigerate at least 3 hours. Invert onto serving platter. Remove
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pan and foil. 16 SERVINGS.
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