Mosaic Chicken Terrine Paula Deen Recipe 385 Recipes

MOSAIC CHICKEN TERRINE (PAULA DEEN) RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F . In a small bowl; beat eggs, lemon pepper and salt. Line a large loaf pan with parchment paper. Dip chicken in egg mixture, then in parmesan and place in loaf pan. Cover chicken with ½ of the prosciutto. Dip ½ of the artichoke halves in egg and then parmesan and layer on top of prosciutto. Layer all of the basil leaves on top of artichokes. Repeat layers. Cover the parchment paper with foil and place a heavy weight on top of terrine while baking to compress the layers. Place loaf pan in a larger pan and pour water in to make a water bath. Bake 1 hour and 20 minutes. Let cool completely at room temperature, then refrigerate in pan several hours or overnight. TO SERVE: carefully turn terrine out of pan onto a platter and slice ¾" slices. Serve with chilled mayo and crackers. MAYONNAISE: Combine well and chill.

MOSAIC CHICKEN TERRINE

Steps:

• Beat the eggs in a small bowl and add the lemon pepper and Seasoned Salt. Dip the chicken breasts into the eggs, then into the Parmesan. Dip the artichoke hearts into the eggs, then into the Parmesan.
• Line a large loaf pan with parchment paper. Place one layer of chicken breasts on the bottom of the pan (this will use about 2 1/2 breasts). Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with a layer of artichoke hearts, then cover with the basil leaves, using all the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover the top of the terrine with parchment paper or foil. During baking, the terrine must be weighted with something heavy to compress the layers. A clean brick wrapped in foil works nicely and fits nicely in loaf pan. Put the loaf pan in a larger baking pan, and pour in water to a depth of 1 1/2 inches. Bake at 350 degrees for 1 hour and 20 minutes.
• Let the terrine cool completely at room temperature, then refrigerate in the loaf pan for several hours, or overnight. In a bowl, blend the mayonnaise, garlic, dillweed, and parsley with a spoon; chill. To serve, carefully turn the terrine out of the pan onto a platter and cut 3/4-inch slices. Serve with mayonnaise mixture and good buttery crackers.

MOSAIC CHICKEN TERRINE

Steps:

• Preheat oven to 350 °F.
• In a small bowl, beat the eggs and add the lemon pepper and salt. Dip the chicken breasts into the egg mixture and then in the parmesan. Dip the artichoke hearts into the egg and then the parmesan.
• Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan. Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with artichoke hearts, then with basil leaves, using all of the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover with parchment paper or foil. Place a heavy weight on top of the terrine while baking to compress the layers. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes.
• Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
• In a bowl, combine the mayonnaise, garlic, dillweed, and parsley and blend with a spoon. Chill the mayonnaise mixture.
• To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices. Serve with chilled mayonnaise mixture and buttery crackers.