500g chicken mince
3 tbsp cranberry sauce
¼ cup pistachio nuts
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.