Chicken, Prosciutto, Mortadella & Artichoke Terrine

Name: Chicken, Prosciutto, Mortadella & Artichoke Terrine
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams artichoke hearts, drained (in water); 1 pinch cayenne; 680 grams chicken breasts, pounded thin; 2 eggs, lightly beaten; 16 fresh basil leaves; 1 teaspoon fresh dill, fine chopped; 1 teaspoon fresh parsley, fine chopped; 1 teaspoons minced garlic; 1 teaspoons ground black pepper; 1 lemon, sliced; 1 teaspoon fresh lemon juice; 1 Tbsp lemon zest; 237 milliliters mayonnaise; 3 slices mortadella (rather than a whole package, i just went to my deli and asked for 3 slices); 473 milliliters parmesan cheese, grated not shredded (i grated my own); 6 slices prosciutto (same thing as above, just ask the deli for the slices rather than buying a whole package); 3 slices salami (once again, use the deli); 1 teaspoons seasoning salt

Chicken, Prosciutto, Mortadella & Artichoke Terrine is a gluten free main course. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 521 calories, 32g of protein, and 40g of fat each. Head to the store and pick up mortadella, dill, chicken breasts, and a few other things to make it today. To use up the salami you could follow this main course with the Chocolate Dessert Salami as a dessert. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.