Chicken and Thyme Terrine |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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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 'paté' 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! Ingredients:
1/4 cup parsley, chopped, fresh |
1 1/2 lbs chicken breasts |
2 tablespoons chopped shallots |
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme |
1 tablespoon vegetable oil |
1 teaspoon salt |
2 egg whites |
1/2 cup red pepper, chopped |
Directions:
1. Heat oven to 350 degrees.
2. Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
3. Cut breasts in small pieces, process in food processor until ground.
4. Add reamining ingreadients except red pepper and process until smooth.
5. Mix chicken mixture and chopped red pepper, spread in pan.
6. 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. Refrigerate at least 3 hours.
8. Invert pan onto platter and cut into slices.
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