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   Saturday, July 4, 2020 

Chicken Bacon Terrine In a Cajun Cream Corn Sauce



Submitted by:

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 6
Country: Saint Vincent and the Grenadines


1 5 oz chicken Breast
10 bacon strips
1/2 onion chopped
2 garlic clove chopped
1 red capsicum(Bell) pepper
1 tsp salt

1 cup white wine
1/2 cup process corn
1/4 cup cooking cream
1/2 onion finely chopped
1 garlic finely chopped
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp white ground pepper
1 tbsp butter
1 tbsp veg. oil


Pre-heat oven to 180c
In a food processor, process chicken breast for 10 seconds, divide bacon strips and add 3 strips to chicken and process until smooth,add onion, garlic, bell pepper, salt and pepper to taste. Place the remaining bacon strips in layers, slightly on top of each other on a film wrap place on a rectangular piece of aluminum paper both the same size, so as to hold the terrine.
Place the terrine in the bacon strips layers and bring each sides of the the film wrap and alluninum foil together then roll into a cylinder like shape. Ensure that both ends are properly sealed. Place in an 8 inch baking pan with enough water to cover bottom of pan; Place pan in oven and cook for 30 minutes.

In a skillet or sauce pan heat butter and oil place onion and garlic and sauteed for 4 minutes, add corn then white wine and reduce by half cook for 2 minutes on medium heat add cream and remaining ingredients and cook for another 2 minutes. seasoned to taste.


6 servings


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