Makes 1 8 ½-x-4 ½-inch (1.5 L) terrine
Toss cubed bread with whipping cream and egg whites and let sit for 30 minutes. Stir to blend (bread should break down while stirring) and set aside.
Preheat oven to 325F (160C). In a food processor, blend chicken with celery salt, ginger, orange zest and pepper. Add bread mixture and blend until smooth. Soak dried apricots in orange liqueur for 5 minutes. Add to chicken mixture. Transfer mixture to a large bowl and stir in apricots and pecan halves.
Line an 8 ½-x-4 ½-inch (1.5 L) loaf pan with parchment paper. Line bottom and sides of parchment with prosciutto ham, so that ham hangs of the sides of the pan. Spoon and spread chicken filling into pan and fold prosciutto over to cover completely, adding extra prosciutto if necessary. Place a piece of parchment over top of pan and cover with foil. Bake on a baking tray for about 50 minutes, until an internal temperature of 165F (74C) is reached. Cool terrine, then chill completely before turning out and slicing.
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