Lunch: Mosaic Chicken Terrine

A unique and sophisticated appetizer for your next party.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Spinach, Basil

Health and fertility benefits of Mosaic Chicken Terrine

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

12 to 16 fresh basil leaves, or 8 spinach leaves
6 slices mortadella, salami, or prosciutto
1 (14 1/2 oz) can artichoke hearts, drained and cut in half
2 cups Parmesan cheese, grated
1 1/2 lbs boneless chicken breast halves
1/2 teaspoon Paula Deen's Seasoned Salt
1/2 teaspoon Paula Deen's Lemon-Pepper Seasoning
2 eggs, lightly beaten
1 cup mayonnaise
1/2 clove garlic, minced
1 teaspoon fresh dillweed, or 1/2 teaspoon dried
1 teaspoon parsely, chopped

Instructions

Preheat oven to 350 °F.
In a small bowl, beat the eggs and add the lemon pepper and salt. Dip the chicken breasts into the egg mixture and then in the parmesan. Dip the artichoke hearts into the egg and then the parmesan.
Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan. Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with artichoke hearts, then with basil leaves, using all of the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover with parchment paper or foil. Place a heavy weight on top of the terrine while baking to compress the layers. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes.
Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
In a bowl, combine the mayonnaise, garlic, dillweed, and parsley and blend with a spoon. Chill the mayonnaise mixture.
To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices. Serve with chilled mayonnaise mixture and buttery crackers.

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