Poultry
Chicken Terrine
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- boneless skinless chicken breast7.72 oz (219 g)
- heavy whipping cream3 oz (85 g)
- fine salt0.15 oz (4.2 g)
- mild cheddar or Monterey Jack1.41 oz (40 g)
- paprika0.14 oz (4 g)
- cherry tomatoesFor serving1.06 oz (30 g)
- fresh rosemaryFor serving0.11 oz (3 g)
- fresh thymeFor serving0.07 oz (2 g)
- prepared basil pestoFor serving0.14 oz (4 g)
- balsamic glazeFor serving0.11 oz (3 g)
Directions
- Dice the chicken and blend with the cream until smooth.
- Add salt, coarsely ground paprika, and finely diced cheese.
- Place the mixture on heat-safe food-grade wrap and form a tight cylinder.
- Cook in a combi oven at 176°F (80°C) with 100% steam to an internal temperature of 163°F (73°C).
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
636kcal
58.2 gProtein
42.8 gFat
4.6 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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