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Chicken Terrine

appetizers, brunches & entertaining, french

1/4 cup chopped fresh parsley
1 1/2 pounds boneless skinless chicken
2 tablespoons chopped shallots
1 tablespoon chopped fresh or
1 teaspoon dried thyme
1 tablespoon vegetable oil
1 teaspoon salt
2 egg whites
1/2 cup chopped red bell pepper
-- (about 1 small)

Heat oven to 350 degrees. Line loaf pan, 8-1/2 X 4-1/2 inches, with aluminum foil. Sprinkle parsley in bottom of pan. Trim fat from chicken breasts. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Stir in bell pepper. Spread in pan. Cover tightly with foil. Bake 1 hour; remove foil cover. Bake 20 to 30 minutes longer or until meat thermometer inserted in center registers 180 degrees. Cover and let stand 1 hour. Refrigerate at least 3 hours. Invert onto serving platter. Remove pan and foil. 16 SERVINGS.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 16 servings

Preparation Time: 0:00

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