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Chicken Terrine


1 pound skinless and boneless chicken breast halves, each cut in half lengthwise
10 slices bacon
1 pound pork sausage, casing removed
2 tablespoons butter (or extra virgin olive oil)
½ cup chopped yellow onion
½ teaspoon dried thyme leaves
¼ teaspoon dried tarragon leaves
2 eggs, slightly beaten
3 tablespoons cognac or brandy
3 tablespoons chopped fresh parsley
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper


Serves: 8


Preheat oven to 400°F. Coarsely chop the pork sausage. Heat the butter in a large skillet over medium heat. Add the onion and sauté for 5 minutes or until golden brown, stirring occasionally. Add the thyme, tarragon, and sausage and blend well. Cook for another 5 minutes or until the sausage is brown, stirring frequently. Remove the skillet from the heat, add the eggs, cognac, parsley, salt, and pepper, and blend well.

Place the chicken breasts between sheets of waxed paper. Pound them with a mallet to flatten them to ¼ to ½ inch.

Line a 9 x 5 inch loaf pan with 6 slices of bacon. Make alternate layers of the chicken and sausage mixture, beginning and ending with the chicken. It is okay if the layers are not even. Place the remaining 4 slices of bacon on top of the chicken and tuck the bacon ends into the pan. Bake for 1 hour.

Before serving the terrine, drain the fat. Cut the terrine into 8 slices and serve warm or cold. Garnish each serving with a sprig of parsley, if desired.

EACH SERVING PROVIDES:- 2g carbohydrates, 397 calories, 32g protein, 27g fat, 0g dietary fiber, 931mg sodium, 147mg cholesterol

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