Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Chicken and Cranberry Terrine

Chicken and Cranberry Terrine recipe, brought to you by MiNDFOOD.

Chicken and Cranberry Terrine

Serves 8-12

500g chicken mince

3 tbsp cranberry sauce

¼ cup pistachio nuts

1 egg

¼ cup parsley, finely chopped

¼ cup dried bread crumbs

1 x 40g sachet McCORMICK Slow Cookers County Style Chicken Casserole

300g prosciutto, thinly sliced

2 chicken breasts, flattened to approx 1cm thick

1 Combine chicken mince, cranberry sauce, pistachio nuts, egg, parsley, breadcrumbs and McCORMICK Slow Cookers recipe base in a large mixing bowl and mix well.

2 Line a baking tin (22cm x 10cm x 6cm) with layers of prosciutto so it hangs over the edge on all 4 sides.

3 Spread half the mixture into the tin and lay the chicken breasts on top.

4 Place the remaining mixture on top of the chicken breasts and press firmly.

5 Fold the prosciutto over one side at a time so it covers the mixture completely.

6 Place the terrine into the slow cooker insert pot and half fill with hot water avoiding the top of terrine.

7 Cover and cook for 4 hours on HIGH. (Keep covered during cooking. Cooking times may vary between slow cooker models). Remove and cool then slice and serve.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney