Chicken Terrine

Chicken Terrine

Let your food processor do all of the work in this savory, herb-flecked party spread.

Prep Time



Total Time






cup chopped fresh parsley
1 1/2
pounds boneless skinless chicken breast halves
tablespoons chopped shallots
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
tablespoon vegetable oil
teaspoon salt
egg whites
small red bell pepper, chopped (1/2 cup)
  1. Heat oven to 350ºF. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
  2. Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
  3. Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180º F. Cover and let stand 1 hour.
  4. Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
This impressive appetizer can be made 2 days ahead, then tightly covered and refrigerated.
Special Touch
Serve this elegant pâté with an assortment of thin gourmet crackers, or cut the terrine into 1/2-inch slices and serve topped with a dollop of a purchased herb dip as a first course.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 25 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
  • Protein 10 g;
Percent Daily Value*:
    • 1 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.