• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pistachio and Chicken Terrine

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/3 lb Asparagus spears
  • 2 1/4 lb Boneless skinless chicken
  • 2 Eggs
  • 2 c Heavy cream
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1 c Shelled unsalted pistachio
  • Nuts


Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken
until very smooth. Add eggs, cream, salt & pepper. blend well. Stir
in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over
edges. Butter. Pour 1/2 chicken mixture. Lay vegetables on top. Pour
in remaining chicken mixture. Place buttered wax paper on top. Place
in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh
lightly 2 hours. Chill. Unmold & serve.

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