Cerrine Of Spinach and Chicken Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings1
CourseMethod
Main IngredientInterest Group

Ingredients

 Chicken breasts8 Ounce, boned and skinned
 Egg whites2
 Fresh white breadcrumbs1 Cup (16 tbs)
 Spinach1 Pound, washed (Fresh)
 Finely chopped chervil1 Tablespoon (Fresh)
 Finely chopped chives1 Tablespoon
 Finely chopped tarragon1 Tablespoon
 Freshly ground black pepper To Taste
 Heavy cream1 1⁄4 Cup (20 tbs)
 Finely chopped walnuts1⁄2 Cup (8 tbs)
 Nutmeg1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1986 Calories from Fat 1346

% Daily Value*

Total Fat 155 g238.5%

Saturated Fat 74.3 g371.6%

Trans Fat 0.1 g

Cholesterol 542.6 mg

Sodium 1046.5 mg43.6%

Total Carbohydrates 72 g24.1%

Dietary Fiber 18.5 g73.9%

Sugars 6.5 g

Protein 97 g193.9%

Vitamin A 982.2% Vitamin C 257.9%

Calcium 118.2% Iron 153.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Cut the chicken neatly into small pieces.
2) Into a food processor, put the chicken pieces and 1 egg white and half of the breadcrumbs and blend properly till the ingredients have mixed well together.
3) Preheat oven to temperature of 325 degrees.

MAKING
4) In a large saucepan, put the spinach and cover with a lid which is tight-fitting. Cook for about 3 minutes to till the spinach has just wilted.
5) Rinse the bowl of the food processor after removing the chicken from it.
6) Along with the herbs and the remaining egg whites and breadcrumbs, put the spinach into the food processor and blend till the mixture is smooth.
Season the chicken mixture blend it well with half of the cream.
7) To the spinach, add the nutmeg, walnuts and the remaining cream. Beat well.
With parchment paper, line a 1 quart load pan and lightly oil it with some vegetable oil.
8) Into the loaf pan, pour the chicken mix and evenly spread it.
9) Pour the spinach mixture over the chicken mix very carefully. Smooth the top.
With a slightly oiled aluminium foil, cover the pan and tightly and properly seal the edges.
10) In a roasting pan, stand the pan and pour enough warm water to come halfway up the sides.
11) Cook in preheated oven for about 60 minutes or till the preparation is firm.
12) In the refrigerator, put the terrine and allow it to chill for a minimum of 12 hours.

SERVING
13) Serve at room temperature after lifting the terrine carefully out of the pan and peeling away the paper.
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