Let your food processor do all of the work in this savory, herb-flecked party spread.
Chicken Terrine
- Prep Time 25 min
- Total 5 hr 55 min
- Servings 16
- Ingredients 8
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)
Instructions
-
Step1Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
-
Step2Remove 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.
-
Step3Cover 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.
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Step4Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.
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;Tips from the Betty Crocker Kitchens
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