CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE
This great dish I originally had in a small South Carolina restaurant and absolutely fell in love it it. We had it for lunch one day and it was totally amazing. With a little help from the waiter, who also worked in the kitchen, he was able to give me a couple of parts I couldn't figure out and after a couple of tries, I came up with what ... I think is pretty close. First off it certainly is not difficult even though it sounds like it, it is NOT quick cooking, that I admit, but it certainly ISN'T expensive and again ... ISN'T hard to do. A loaf layered with chicken, ham, mortadella, salami, artichokes and parmesan cheese. Baked slow in a water bath and then chilled. Sliced and served with a garlic herb aioli for a great lunch or light dinner. I have served this as a dinner course with a bowl of fresh soup to start, and then the terrine served over some fresh baby greens, and roasted vegetables which makes for a great light meal. If you want, this can also be sliced and then cut in half or quarters and served over some greens with the aioli for a light starter. I promise the guests will love it.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h50m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 18
Steps:
- Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
- The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
- Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
- Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
- Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
- Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
- Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
- Layer 4: Fresh basil leaves -- All of the basil leaves.
- Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
- Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
- Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
- All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
- Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
- Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
- Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!
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Thabiso Ngobese
[email protected]This terrine is on my list of recipes to try. It looks like the perfect dish for a special occasion.
Touqeer Hassan
[email protected]I'm going to try making this terrine for my next dinner party. It looks delicious!
Tee Boss
[email protected]This terrine is a great make-ahead dish. I made it the day before my party, and it was even better the next day.
Rickey PARKER
[email protected]I've never made a terrine before, but this recipe was easy to follow. I'm really happy with the results!
Santos Santana
[email protected]I'm not sure what went wrong, but my terrine didn't turn out very well. It was dry and crumbly.
Tracey Devon
[email protected]This terrine was a little too salty for my taste, but I still enjoyed it. I think it would be great served with a salad or some roasted vegetables.
Dagurl Tessycruz
[email protected]I'm not a huge fan of terrines, but this one was really good. The flavors were well-balanced, and the texture was perfect.
MadWoman RantsAboutLife
[email protected]This terrine is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dish that will impress your guests.
Kamran Irshad
[email protected]I love the combination of flavors in this terrine. The chicken is moist and tender, the prosciutto and mortadella add a salty richness, and the artichokes add a touch of sweetness.
Abid Hasnine
[email protected]This terrine is a great way to use up leftover chicken. It's also a very elegant dish, so it's perfect for a special occasion.
Edomwonyi Saddam
[email protected]I made this terrine for a potluck, and it was a huge success. Everyone raved about it!
Asim Awer
[email protected]This terrine is so delicious! The flavors of the chicken, prosciutto, mortadella, and artichokes all come together perfectly.
Tara Laxmi Rai
[email protected]This was my first time making a terrine, and I was really happy with the results. It was easier than I thought it would be, and the terrine turned out beautifully.
Umer Laatki
[email protected]I've made this terrine a few times now, and it always turns out perfectly. It's a great dish to serve for a special occasion.
Finishing Ug
[email protected]This terrine was a hit at my dinner party! Everyone loved the combination of chicken, prosciutto, mortadella, and artichokes. It was also very easy to make, which is always a bonus.