RecipesMagazine

Chicken Terrine

Chicken Terrine
For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 61 calories, 10g of protein, and 2g of fat per serving. If you have vegetable oil, parsley, chicken breast halves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 55 minutes.

Instructions

1
Heat oven to 350ºF. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil.
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Loaf PanLoaf Pan
Aluminum FoilAluminum Foil
OvenOven
2
Sprinkle parsley in bottom of pan.
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ParsleyParsley
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Frying PanFrying Pan
3
Remove fat from chicken.
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Whole ChickenWhole Chicken
4
Cut chicken into 1-inch pieces.
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Whole ChickenWhole Chicken
5
Place chicken in food processor. Cover and process until coarsely ground.
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Whole ChickenWhole Chicken
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Food ProcessorFood Processor
6
Add remaining ingredients except bell pepper. Cover and process until smooth.
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Bell PepperBell Pepper
7
Mix chicken mixture and bell pepper.
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Bell PepperBell Pepper
Whole ChickenWhole Chicken
8
Spread in pan.
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SpreadSpread
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Frying PanFrying Pan
9
Cover pan tightly with aluminum foil.
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
10
Bake 1 hour; remove foil.
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OvenOven
Aluminum FoilAluminum Foil
11
Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180º F. Cover and let stand 1 hour.
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MeatMeat
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Kitchen ThermometerKitchen Thermometer
OvenOven
12
Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter.
13
Remove pan and foil.
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
DifficultyExpert
Ready In5 hrs, 55 m.
Servings16
Health Score4
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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