Terrines seem like a lot of work but this chicken terrine recipe is simple. All people really need is patience because it does need to sit in the fridge for a while. They’ll cube some chicken, grind up the rest and cook it, then assemble it in layers with sauteed vegetables. It’s placed on thin sliced prosciutto which acts as a wrap in the bread pan. The next day, voila, they will have a tasty high protein chicken loaf to slice cold cut thin or meatloaf thick and it’ll taste better than either of them.
Read more: Low-Carb Chicken & Herb Terrine