Chicken Sun Terrine

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Chicken Sun Terrine

Chicken Sun Terrine

Chicken Sun Terrine
Chicken Sun Terrine

Number of people

300 g chicken breast

1 bunch of fresh basil

60 g pine nuts

60 g grated parmesan cheese

2 cloves of garlic

8 tablespoons of olive oil

1 tablespoon vinegar

1 jar of dried tomato in oil

200 g mozzarella cheese

4 slices of raw ham (Bayonne or Parma)



Preparation: 45 min
Cooking time: 10 min
Step 1
Fry the salted, peppered and cut into strips (about 10) over low heat with a spoon of olive oil. Set aside on absorbent paper.
Step 2
Mix the basil with the parmesan cheese, pine nuts, garlic, salt and pepper and 4 tablespoons of olive oil.
Step 3
Mix a tablespoon of this pesto with the rest of the oil and a tablespoon of vinegar. Book.
Step 4
Drain and cut the dried tomatoes into strips. Slice the mozzarella cheese.
Step 5
Line the terrine with film.
Step 6
Place the ham slices on top of each other, letting them hang over.
Step 7
Alternate mozzarella, pesto, chicken, tomatoes.
Step 8
Slightly press and fold the ham over the filling.
Step 9
Place a board with a weight on the terrine. Place 24 hours in a cool place.
Step 10
Unmould and serve.
Step 11
Enjoy your meal.
Author's note
Tip: Wet the dish slightly so that the plastic film adheres well and does not slip when placing the ingredients.

I add my grain of salt

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