This recipe makes a great appetizer or side dish for something mostly vegetable, served with an herb and oil dressing (get your daily oils in!) or with mustard on thin crackers/light bread or whole wheat wraps. I've found a good wrap recently that WW counts as zero points as long as you only eat one per day; FlatOut children's wraps, 60 calories, no fat, and 6 grams of fiber!
1/4 cup chopped fresh parsley
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 tablespoon vegetable oil
1 teaspoon salt
2 egg whites
1 small red bell pepper, chopped (1/2 cup)
Heat oven to 350ºF. Line loaf pan, 8 1/2x4 1/2 inches, with aluminum foil. Sprinkle parsley in bottom of pan.
Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180º F. Cover and let stand 1 hour.
Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil. Slice thinly.
This recipe comes from Betty Crocker. Generally speaking, when I make this, I make it on the weekend to snack on throughout the week.