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Chicken Terrine

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  • Prep 25 min
  • Total 5 hr 55 min
  • Servings 16
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Let your food processor do all of the work in this savory, herb-flecked party spread.
By Betty Crocker Kitchens
Updated May 17, 2005
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Ingredients

  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds boneless skinless chicken breast halves
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 egg whites
  • 1 small red bell pepper, chopped (1/2 cup)

Steps

  • 1
    Heat oven to 350°F. 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 180° 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This impressive appetizer can be made 2 days ahead, then tightly covered and refrigerated.
  • tip 2
    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

60 Calories, 2 g Total Fat, 10 g Protein, 0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
180 mg
Potassium
100 mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
10 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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