Chicken and Pepper Terrine
Origin of the recipe
A terrine is a French dish, a succulent meat casserole typically cooked in a special ceramic dish with a lid, called a terrine. Instead of a lid, soft slices of roasted vegetables are often used, completely covering the contents of the dish. Try making a chicken terrine in a roasted pepper casserole. This tender chicken casserole with ham and cheese will delight with its flavor and will be a perfect addition to any occasion, from a family gathering to a dinner party.
What do you need for cooking?
Ingredients
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Bulgarian sweet pepper (capia)
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Chicken fillet
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Eggs
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Provencal herbs
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Flour
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Ham
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Cheese
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Sour cream
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Caraway
For the sauce:
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Mayonnaise
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Garlic
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Mustard
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Lemon juice
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Dried garlic
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Black pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Grater
- Baking dish
- Baking sleeve
Step-by-step recipe
Step 1:
Place sweet red peppers in a baking dish and bake for 15 minutes at 160°C.
Step 2:
Place the baked peppers in a baking bag, close and leave for 30 minutes.
Step 3:
Remove the film and seeds from the peppers.
Step 4:
Separate the peppers into slices and place them around the edges and on the bottom of the baking dish.
Step 5:
Cut the two chicken breast halves into slices.
Step 6:
Break 4 eggs into a bowl, add Provencal herbs and whisk.
Step 7:
Dredge the chicken strips in flour, then dip them in the egg mixture and place them in the pan.
Step 8:
Place on top of the ham circle.
Step 9:
Grate the cheese on a coarse grater and sprinkle it over the ham.
Step 10:
Repeat the previous steps, adding a layer of chicken, then layers of ham and cheese. Finish with another layer of chicken.
Step 11:
Break the egg into a bowl, add sour cream, Provencal herbs and mix well with a fork.
Step 12:
Pour the sauce over the top layer of chicken.
Step 13:
Place the peppers in the center of the pan and roll the peppers from the edges to the center.
Step 14:
Bake for 40 minutes at 180°C.
Step 15:
Place mayonnaise in a bowl, add mustard, crushed fresh garlic, lemon juice, garlic powder, black pepper, and ground cumin. Stir.
Step 16:
Serve the terrine with the prepared sauce.
Cooking tips
Use a sharp knife to cut the peppers so as not to bruise them.
To bake the terrine, use a rectangular pan.
Any ham and cheese will do, but don't choose the cheapest ones.
