Chicken Terrine

Gluten Free
Dairy Free
Health score
2%
Chicken Terrine
355 min.
16
61kcal

Suggestions


Are you looking for a delightful dish that is both gluten-free and dairy-free, perfect for any occasion? Look no further than this exquisite Chicken Terrine! This elegant appetizer is not only a feast for the eyes but also a treat for the taste buds. With its rich flavors and smooth texture, it makes for an ideal starter or snack at your next gathering.

Imagine serving a beautifully presented terrine that is packed with the goodness of lean chicken breast, fresh herbs, and vibrant red bell peppers. Each slice reveals a colorful medley that is sure to impress your guests. The combination of parsley and thyme adds a fragrant touch, while the subtle sweetness of the bell pepper enhances the overall flavor profile.

What’s more, this recipe is incredibly versatile. It can be enjoyed as part of an antipasti platter, served alongside a crisp salad, or simply enjoyed on its own. With a preparation time of just under six hours, including chilling, you can easily make this dish ahead of time, allowing you to focus on other aspects of your event.

Whether you’re hosting a dinner party, a casual get-together, or simply looking for a healthy snack, this Chicken Terrine is sure to be a hit. So roll up your sleeves and get ready to impress with this delicious, wholesome dish that everyone can enjoy!

Ingredients

  •  egg whites 
  • 0.3 cup parsley fresh chopped
  • tablespoon thyme sprigs dried fresh chopped
  • 0.5 cup bell pepper red chopped
  • teaspoon salt 
  • tablespoons shallots chopped
  • 1.5 pounds chicken breast halves boneless skinless
  • tablespoon vegetable oil 

Equipment

  • food processor
  • frying pan
  • oven
  • loaf pan
  • kitchen thermometer
  • aluminum foil

Directions

  1. Heat oven to 350F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil.
  2. Sprinkle parsley in bottom of pan.
  3. Remove fat from chicken.
  4. Cut chicken into 1-inch pieces.
  5. Place chicken in food processor. Cover and process until coarsely ground.
  6. Add remaining ingredients except bell pepper. Cover and process until smooth.
  7. Mix chicken mixture and bell pepper.
  8. Spread in pan.
  9. Cover pan tightly with aluminum foil.
  10. Bake 1 hour; remove foil.
  11. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180 F. Cover and let stand 1 hour.
  12. Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter.
  13. Remove pan and foil.

Nutrition Facts

Calories61kcal
Protein64.97%
Fat30.38%
Carbs4.65%

Properties

Glycemic Index
8.69
Glycemic Load
0.14
Inflammation Score
-6
Nutrition Score
5.8482609844726%

Flavonoids

Apigenin
2.03mg
Luteolin
0.24mg
Kaempferol
0.01mg
Myricetin
0.14mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:60.83kcal
3.04%
Fat:1.99g
3.06%
Saturated Fat:0.38g
2.36%
Carbohydrates:0.68g
0.23%
Net Carbohydrates:0.45g
0.17%
Sugar:0.33g
0.37%
Cholesterol:27.22mg
9.07%
Sodium:201.8mg
8.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.57g
19.13%
Vitamin B3:4.51mg
22.54%
Selenium:14.38µg
20.54%
Vitamin B6:0.34mg
16.95%
Vitamin K:17.26µg
16.44%
Vitamin C:8.52mg
10.32%
Phosphorus:92.83mg
9.28%
Vitamin B5:0.64mg
6.37%
Potassium:185.34mg
5.3%
Vitamin A:258.36IU
5.17%
Vitamin B2:0.07mg
3.89%
Magnesium:13.46mg
3.37%
Vitamin B1:0.03mg
2.11%
Zinc:0.28mg
1.88%
Iron:0.33mg
1.84%
Vitamin E:0.23mg
1.54%
Folate:6.04µg
1.51%
Vitamin B12:0.09µg
1.47%
Manganese:0.03mg
1.25%