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Mosaic Chicken Terrine Recipe

Mosaic Chicken Terrine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on July 09, 2008

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    This is really delicious! My sister pounded the chicken breasts and made four layers...elegant and yummy!!

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  • on November 15, 2007

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    This is an impressive dish. I just went a little too heavy on the parmighian cheese. Very, very good.

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  • on December 29, 2005

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    It was good, pretty easy to prepare, but because it is served cold it did not fit in well for Christmas, better for summer or a picnic or baby shower or something like that.

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  • on December 28, 2005

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    I've been making this for special occasions for two years. It's really delicious. I use marinated artichokes... it adds a bit of tang. Also, I sometimes serve it warm, on rice, as an entre. My family and guests really enjoy this dish!

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  • on October 20, 2005

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    Loved by all

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  • on January 15, 2005

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    I served this at a New Year's Eve part. It was a hit!

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  • on January 05, 2005

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    This was fabulous easy and very elegant with alot of taste. I t was a huge hit. Thanks once more Paula

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  • on January 04, 2005

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    This recipe was easier to prepare than I had expected! This dish was just too good to serve on a buffet as a snack so I turned the dish out, popped it under the broiler to lightly brown the cheese and served it warm as an entre. There were no leftovers!

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  • on December 16, 2004

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    I'm a speech pathologist at an elementary school and this is the third year in a row I've been threatened by my friends with bodily harm if I didn't make this terrine. They LOVE it! Last year, I made two of them in the week before Christmas for our annual feeding frenzy. Very easy and plenty tasty. Thanks, Paula!

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  • on December 16, 2004

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    I have cooked the terrine twice and it was very good both times. I did add sun dried tomatoes for an extra layer of falvor

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