Chicken and Thyme Terrine

READY IN: 1hr 50mins
Recipe by Kasha

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!

Top Review by Bergy

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 .

Ingredients Nutrition


  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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