On the Food Network today, Paula Deen made this party appetizer... It's
wonderfully low carb!

Mosaic Chicken Terrine

Recipe by Paula Deen

Prep Time: 20 minutes
Inactive Prep Time: 8 minutes
Cook Time: 1 hour 20 minutes
Yield: 12 to 14 servings


2 eggs, lightly beaten
1/2 teaspoon lemon pepper
1/2 teaspoon seasoned salt
1 1/2 pounds boneless chicken breast halves
2 cups grated Parmesan
1 (14 1/2-ounce) can artichoke hearts, drained and cut in half
6 slices mortadella, salami, or prosciutto
12 to 16 fresh basil leaves or 8 spinach leaves
1 cup mayonnaise
1/2 clove garlic, minced
1 teaspoon fresh dill weed or 1/2 teaspoon dried
1 teaspoon chopped parsley

Preheat oven to 350 degrees 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, dill weed, 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