Ingredients

serves 12-14

　　2 eggs, lightly beaten

　　1/2 teaspoon lemon pepper

　　1/2 teaspoon Lawry’s Seasoned Salt

　　1 1/2 pounds boneless chicken breast halves

　　2 cups grated Parmesan

　　One 14 1/2-ounce can artichoke hearts, drained and cut in half

　　6 slices mortadella, salami, or prosciutto

　　12–16 large fresh basil leaves, or 8 spinach leaves

　　1 cup mayonnaise

　　1/2 clove garlic, minced

　　1 teaspoon fresh dillweed, or 1/2 teaspoon dried

　　1 teaspoon chopped fresh parsley

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Paula Deen's Kitchen Classics