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 '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!”
READY IN:
1hr 50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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