Chicken and Truffle Terrine

• 8 ounces thinly sliced bacon
• 1 pound skinless chicken breast
• 8 ounces minced pork
• 3 shallots minced
• 1 clove garlic minced
• Salt and pepper
• 2 tablespoons chopped flat leaf parsley
• 6 ounces sliced truffles
• 2 eggs beaten
• 10 tablespoons grain mustard

1. Line a 2 pound loaf pan with bacon, overlapping the entire area.
2. Put chicken in a chilled food processor and blend until minced.
3. Add pork, shallots and garlic and pulse until mixed.
4. Season with salt and pepper and fold in parsley and truffles.
5. Mix in eggs by hand until incorporated.
6. Chill mixture for 1 hour and preheat oven to 325 degrees.
7. Place mixture in loaf pan and place in water bath going half way up loaf pan.
8. Bake for 45 minutes or until firm.
9. Allow to chill before removing from pan.
10. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.

bacon, chicken, pork, shallots, garlic, salt, flat leaf parsley, truffles, eggs, grain mustard

Taken from www.foodnetwork.com/recipes/michael-symon/chicken-and-truffle-terrine-recipe.html (may not work)