Chicken and Cranberry Terrine

Ingredients

• 500 g chicken mince
• 3 tbsp cranberry sauce
• 1/4 cup pistachio nuts
• 1 egg
• 1/4 cup parsley, finely chopped
• 1/4 cup dried bread crumbs
• 40 g Slow Cookers Country Chicken Casserole
• 300 g prosciutto, thinly sliced
• 2 chicken breasts, flattened to aprox 1cm thick
• 1 metal baking tin, length 22cm, width 10cm, depth 6cm (You may require a smaller tin depending on the slow cooker size)

Method

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. Line the baking tin with layers of prosciutto so it hangs over the edge on all 4 sides.
2. Spread half the mixture into the tin and lay the chicken breast on top. Place the remaining mixture on top of the chicken breasts and press firmly. Fold the prosciutto over one side at a time so it covers the mixture completely.
3. Place the terrine into the slow cooker insert pot and half fill with hot water avoiding the top of terrine. Cover and cook for 4 hours on HIGH. (Keep covered during cooking. Cooking times may vary between Slow Cooker models).
4. Remove and cool then slice and serve.