Ingredients
-
1/4
-
1 1/2
-
2
-
1
-
1
-
1
-
2
-
1/2
-
-
-
-
-
-
-
Directions
Chicken and Thyme Terrine, My favorite very low calorie-no fat terrine, very pretty too 1 serving is one point WW Great, easy recipe, good for buffets and parties Also do with turkey breast The original name on this recipe was ‘pat’ which I think is misleading, so I’m changing the name to ‘terrine’, which suits it better I think this also confused its one reviewer Try it–such a good, light recipe!, Kasha the appearance is lovely and it has a quiet subtle flavor, a little light for my taste buds but still a very pleasant taste I followed instructions exactly but it came out like a meat loaf not a pate After I chopped the red peppers I let them drain on paper towels so the juice would not discolor the chicken The result was a lovely pale loaf spotted with flecks of red – very nice The loaf pan that I baked it in was 4 1/2 x 9 x 3 deep and it took 2 hours and 15 minutes to reach 180F It didn’t burn or dry out but was 45 minutes longer than suggested time I know my oven temp is accurate because I test it from time to time This will still make a lovely appetizer as I will cut the loaf into cubes put them on toothpicks and serve with a spicy dipping sauce so there will be a choice of mild flavored or spicy I have cut it into slices vacuum sealed the slices and put them in the freezer I have already tested a slice I defrosted – cut into cubes and warmed them in a 375 oven for 10 minutes – excellent result I would have rated the recipe higher but for the difference in baking time and that it is a heavy loaf end result , Bergy–I just stuck a leftover chunk of this in the freezer last week, but have not unfroze it I think it will work, I hope so
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Steps
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1
Done
|
Heat Oven to 350 Degrees. |
|
2
Done
|
Line Standard Loaf Pan With Foil, Spray With Pam Sprinkle Parsley in the Bottom of Pan. |
|
3
Done
|
Cut Breasts in Small Pieces, Process in Food Processor Until Ground. |
|
4
Done
|
Add Reamining Ingreadients Except Red Pepper and Process Until Smooth. |
|
5
Done
|
Mix Chicken Mixture and Chopped Red Pepper, Spread in Pan. |
|
6
Done
|
Cover Pan Tightly With Foil, Bake 1 Hour, Remove Foil, Bake Another 20-30 Minutes or Until 180 Cover and Let Stand 1 Hour. |
|
7
Done
|
Refrigerate at Least 3 Hours. |
|
8
Done
|
Invert Pan Onto Platter and Cut Into Slices. |
