• Gather all ingredients before starting the recipe.
  
• Preheat oven to 350° F
• Line a 9x5 loaf pan with aluminum foil letting ends generously hang over sides.
• Lightly stretch 1 lb lightly salted thin sliced bacon lengthwise and line the loaf pan, slightly overlapping, then hang 3-4 slices of bacon at each end to overhang by quite a bit, these pieces will be used to cover the terrine.
• Heat 1 1/2 tsp olive oil in a medium sauce pan over medium heat and sauté 1/2 cup finely chopped onion and 1 clove garlic, crushed for 3-4 minutes; do not allow garlic to color.
• Place of fresh white bread in a food processor and pulse until the bread becomes bread crumbs.
• Remove onion and garlic mixture from heat and allow to cool.
• Place 12 oz ground veal and 12 oz ground pork in a bowl and add cooled onion and garlic mixture, 1 tbsp thyme minced, 1/4 cup chopped parsley , 1 whole egg the bread crumbs from 3 slices fresh bread , 3/4 tsp kosher salt, 1/2 cup shelled pistachio, 1/2 cup dried cherries or cranberries and 1/2 tsp ground pepper. Mix well using a kneading motion with your hands.
• Cut 1 chicken breast into 6-8 one inch strips, about the same width as chicken tenders (or just use chicken tenders).
• Bring up the short ends of the bacon and then cover these with the bacon at the ends.
  
• Spread about 1/3 of the minced meat mixture in the loaf pan, arrange 3-4 strips of chicken on top, repeat and end with minced meat mixture on top.
  
• Cover with foil and place in a deep pan. Fill pan with enough boiling water to come half way up the sides of the loaf pan.
  
• Bake for 2 hours; the terrine should feel firm to the touch and the juices should be largely clear
• Remove loaf pan from water and cool on a rack for 30 minutes.
• Place loaf pan on a tray and cut out a piece of cardboard that fits just inside the loaf pan. Cover the cardboard with aluminum foil and place the 'lid' on the terrine and weigh down with a couple of heavy cans such as beans and refrigerate overnight.
• The next day, remove the terrine from the loaf pan, using the foil to help lift the terrine from pan; peel the foil off the terrine and gently scrape off fat and gelled juices from the loaf.
  
• Cut terrine into 1" slices.
  
• Terrine will keep for a couple of weeks in the fridge, or will freeze for several months.

Serving

• Terrine can be sliced and served on a board.
  
• Can be plated and served as an appetizer.