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Chicken Terrine

Appetizer & Snack Recipes from AlansKitchen.com Makes 16 servings

Prep Time: 25 min
Baking Time: 1 hr. 30 min.
Chilling Time: 4 hrs.

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)

Directions

Preheat oven to 350 F. and line loaf pan, 8 1/2x4 1/2 inches, with aluminum foil. Sprinkle parsley in bottom of pan.

  1. Remove fat from chicken and cut chicken into 1-inch pieces.
  2. Place chicken in food processor.
  3. Cover and process until coarsely ground.
  4. Add shallots, thyme, vegetable oil, salt, and egg whites.
  5. Cover and process until smooth.
  6. Mix chicken mixture and bell pepper.
  7. Spread in pan and cover pan tightly with aluminum foil.
  8. Bake 1 hour and remove foil.
  9. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180� F. Cover and let stand 1 hour.
  10. Refrigerate at least 3 hours but no longer than 48 hours.
  11. Invert onto serving platter.
  12. Remove pan and foil.

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