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    You are in: Home / Recipes / Chicken and Thyme Terrine Recipe
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    Chicken and Thyme Terrine

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Kasha's Note:

    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!

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    Units: US | Metric


    1. 1
      Heat oven to 350 degrees.
    2. 2
      Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
    3. 3
      Cut breasts in small pieces, process in food processor until ground.
    4. 4
      Add reamining ingreadients except red pepper and process until smooth.
    5. 5
      Mix chicken mixture and chopped red pepper, spread in pan.
    6. 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. 7
      Refrigerate at least 3 hours.
    8. 8
      Invert pan onto platter and cut into slices.

    Ratings & Reviews:

    • on December 12, 2003


      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 .

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2003

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Thyme Terrine

    Serving Size: 1 (54 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 85.4
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.2 g
    Cholesterol 27.2 mg
    Sodium 179.7 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.1 g
    Sugars 0.2 g
    Protein 9.4 g

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