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Chicken, Basil, And Sun-Dried Tomato Terrine

Chicken, Basil, and Sun-Dried Tomato Terrine recipe image
This elegant terrine transforms simple chicken breasts into a luxurious, sliceable centerpiece that rivals any charcuterie board. By blending the chicken with fresh basil, garlic, and rich goat cheese, you create a tender, aromatic mousse that is both light and deeply flavorful. The addition of oil-packed sun-dried tomatoes and pimiento adds bursts of acidity and color, cutting through the richness of the heavy cream binder. Perfect for entertaining, this dish can be made a day ahead, allowing the flavors to meld beautifully. Serve it chilled as an appetizer or at room temperature as a light main course alongside crusty bread.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 2983.9
Dietary: Gluten-free
Description
This elegant terrine transforms simple chicken breasts into a luxurious, sliceable centerpiece that rivals any charcuterie board. By blending the chicken with fresh basil, garlic, and rich goat cheese, you create a tender, aromatic mousse that is both light and deeply flavorful. The addition of oil-packed sun-dried tomatoes and pimiento adds bursts of acidity and color, cutting through the richness of the heavy cream binder. Perfect for entertaining, this dish can be made a day ahead, allowing the flavors to meld beautifully. Serve it chilled as an appetizer or at room temperature as a light main course alongside crusty bread.
Ingredients
  • 2 3/4 lbs Boned and skinned chicken
  • 1/4 cups Thawed, frozen chopped
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Line a 9-by-5-inch loaf pan with aluminum foil, leaving overhang on the sides for easy removal; grease the foil.
  3. 3
    In a large bowl or food processor, combine chicken, brandy, olive oil, garlic, 3/4 teaspoon salt, and white pepper. Process or mix until smooth and creamy.
  4. 4
    Fold in the chopped sun-dried tomatoes, pimiento, fresh parsley, fresh basil, and goat cheese.
  5. 5
    In a separate small bowl, beat the egg whites lightly and fold them into the chicken mixture, followed by the heavy cream.
  6. 6
    Transfer the mixture to the prepared loaf pan and smooth the top with a spatula.
  7. 7
    Create a water bath by placing the loaf pan in a larger roasting pan and filling the roasting pan with boiling water until it reaches halfway up the sides of the loaf pan.
  8. 8
    Cover the top of the terrine with foil and bake for 50 to 60 minutes, or until an instant-read thermometer inserted into the center reads 160ðF (71ðC).
  9. 9
    Remove from the oven and let cool in the pan for 10 minutes.
  10. 10
    Remove from the pan and wrap tightly in plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to set.
  11. 11
    To serve, slice the terrine and garnish each slice with a sliced natural almond and a fresh basil leaf if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2983.9kcal
% Daily Value *
Total Fat 149.8g231%
Saturated Fat 41.2g206%
Cholesterol 1111.2mg371%
Sodium 1023.8mg43%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 337.1g675%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken terrine, basil, sun-dried tomatoes, goat cheese, mediterranean, appetizer, party food, charcuterie, blended chicken, herb crust, almond slice, brandy, heavy cream, make ahead, elegant, protein, holiday menu, entertaining, savory loaf
Read it online: https://www.chefs-mate.com/recipe/chicken-basil-and-sun-dried-tomato-terrine/