Chicken, basil, and sun-dried tomato terrine

12 servings

Ingredients

Quantity Ingredient
2¾ pounds Boned and skinned chicken breasts, cut into 1/2-inch cubes
½ cup Brandy
1 tablespoon Olive oil
2 Cloves garlic, chopped
1 teaspoon Salt
½ teaspoon Ground white pepper
1¾ cup Heavy cream
3 Large egg whites
½ cup Chopped fresh basil leaves
¼ cup Thawed, frozen chopped spinach
¼ cup Chopped fresh parsley leaves
1 4-oz jar pimiento, drained
½ cup Chopped oil-packed, sun-dried tomatoes
2 ounces Goat cheese or cream cheese
Boiling water
Sliced natural almonds (about 1/2 C)
Fresh basil leaves (opt.)

Directions

1. A day ahead, prepare terrine. In large bowl, combine chicken, brandy, oil, garlic, ¾ t salt, and the pepper.

2. Heat oven to 350'F. Line a 9-by 5-inch loaf pan with aluminum foil; grease foil.

3. Reserve ¼ lb chicken-cube mixture. In food processor, with chopping blade, process half of remaining chicken mixture and its liquid, 1 C cream, and 1 egg white until smooth. Remove mixture to medium-size bowl. In same container of food processor, with chopping blade, process remaining half of chicken mixture, the remaining ¾ C cream, and 2 egg whites until smooth; with spoon, beat this mixture into other processed chicken mixture.

4. In same container of food processor, with chopping blade, process basil, spinach, parsley, and ⅛ t salt until finely chopped; add one third of processed chicken mixture and process until well combined.

Spread basil-chicken mixture evenly into bottom of prepared loaf pan.

5. In clean container of food processor, with chopping blade, process pimiento and half of remaining processed chicken mixture until smooth. Fold in sun-dried tomatoes, Spread pimiento-chicken mixture evenly over basil-chicken mixture in loaf pan.

6. Break goat cheese into ½-inch pieces. Gently fold reserved chicken- cube mixture, the goat-cheese pieces, and remaining ⅛ t salt into re- maining processed chicken mixture. Spread goat-cheese-chicken mixture evenly over pimiento-chicken mixture in loaf pan.

7. Place a piece of aluminum foil over top of loaf pan to cover terrine. Place loaf pan in a roasting pan. Add enough boiling water into roasting pan to come half way up sides of loaf pan. Bake terrine 60 to 65 minutes or until center feels firm when gently pressed and meat thermometer, inserted in center of terrine, registers 165'F.

Remove loaf pan from roasting pan.

8. Cut piece of heavy-duty cardboard to 9-by 5-inch rectangle. Place on top of aluminum foil covering terrine. Weigh cardboard down with unopened fruit or vegetable cans. Refrigerate terrine until well chilled.

9. When terrine is well chilled, remove cans, cardboard, and foil cover. Invert terrine onto serving platter. Arrange sliced almonds, overlapping slightly, on top of teriine. Tuck fresh basil leaves under edges of terrine, if desired. Slice crosswise to serve.

Country Living/June/90 Scanned & fixed by DP & GG

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