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Mosaic Chicken Terrine (Paula Deen)


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Rate this recipe 3.7/5 (6 Votes)


  • Mayonnaise:
  • 2 eggs, lightly beaten
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon season salt
  • 1.5 lb. BS chicken breast halves
  • 8 oz. Parmesan cheese
  • 1 can artichokes cut in half
  • 12-16 basil leaves
  • 6 slices prosciutto
  • 1 cup mayonnaise {8oz}
  • 1/2 clove minced garlic
  • 1 tsp. fresh dill or 1/2 tsp. dried
  • 1 teaspoon parsley



Step 1

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.

carefully turn terrine out of pan onto a platter and slice ¾" slices. Serve with chilled mayo and crackers.

Combine well and chill.

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