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Add a photoServings: 10
Ingredients
- 8 ounce thinly-sliced bacon
- 1 lb skinless chicken breast
- 8 ounce chopped pork
- 3 x shallots chopped
- 1 x garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. minced flat-leaf parsley
- 6 ounce sliced truffles
- 2 x Large eggs beaten
- 10 Tbsp. grain mustard
Directions
- Line a 2-lb. loaf pan with bacon, overlapping the entire area.
- Put chicken in a chilled food processor and blend till chopped. Add in pork, shallots and garlic and pulse till mixed. Season with salt and pepper and mix in parsley and truffles. Fold in Large eggs by hand till incorporated. Refrigeratemix for 1 hour and preheat oven to 325 degrees.
- Place mix in loaf pan and place in water bath going half way up loaf pan. Bake for 45 min or possibly till hard. Allow to refrigeratebefore removing from pan. Slice 1/4-inch thick and serve with 1 Tbsp. of grain mustard.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 10 servings | |
| Calories 168 | |
| Calories from Fat 78 | 46% |
| Total Fat 8.66g | 11% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 78mg | 26% |
| Sodium 225mg | 9% |
| Potassium 238mg | 7% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.56g | 4% |
| Protein 13.63g | 22% |
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