Chicken Pâté Terrine

• 18 slices prosciutto
• 1 1/4 lb chicken thighs, cut into 3/4 inch pieces
• 1 1/4 lb chicken breasts, cut into 3/4 inch pieces
• 1/4 cup unsalted pistachios, coarsely chopped
• 3 tsp Dijon mustard
• 1 tsp lemon zest
• 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped

1. Preheat oven to 400u0b0F. Grease and line an 8x3 inch loaf pan with parchment paper, extending parchment paper 2 inches over long sides.
2. Line base and sides of pan with prosciutto, slightly overlapping slices and allowing overhang on long sides of pan.
3. In a food processor, process 1/2 of the chicken until finely chopped. Combine with remaining chicken, pistachios, mustard, lemon zest and parsley. Transfer to prepared pan, pressing firmly into sides and corners of pan. Fold prosciutto slices over top to cover chicken mixture then fold parchment paper over. Cover tightly with foil and place in a deep baking dish. Fill with boiling water halfway up sides of pan. Bake for 1 hour.
4. Remove pan from water and carefully drain juices. Let cool then weigh down with another loaf pan filled with heavy cans. Chill for 3 hours, or overnight.
5. Turn terrine out onto a serving plate. Slice thickly to serve.

chicken thighs, chicken breasts, unsalted pistachios, mustard, lemon zest, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30970 (may not work)