Mosaic Chicken Terrine

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I've made this several times and always serve it with the accompanying sauce, made with double the amount of fresh herbs called for. I add strips of roasted red bell pepper to the layers. The mortadella adds wonderful flavor. I chill the terrine for 24 hours before slicing it and arranging it over a bed of greens as a main course. It's just awesome picnic fare, too. Very elegant, served with French bread and a crisp white wine.

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I made 2 of these for a baby shower and they were completely gone! A couple of suggestions: 1 Electric knife is key- makes for clean slices 2 Pound the breasts well to ensure they are thin and even 3 Agree with other reviewers that added color- I added sundried tomatoes and roasted red peppers and 4 It actually comes out prettier if you start with the ham/salami as the first layer so when you turn it over it is on top - ENJOY!

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This is a great recipe. The flavor is amazing and different and it is fun to make.

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One of the easiest and best appetizer I have served. Everyone raved about it and thought it was a lot of work.

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I made this for a ladies buffet lunch(as written but used both the basil and the spinach. I cut it with a electric knife so it looked good when sliced. Delicious!

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My husband and made this after watching Paula make it. It takes a long time to get from start to finish, but if you do it with someone you love and who likes to cook, you will have a great time. They layers were perfectly formed and is was fabulous. We wrapped up what was left and served it as appetizers at New Years party. Everyone wanted to know what it was.

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This was my first attempt at making a "terrine" and it came out fantastic!! The only thing I did different was to add a sun dried tomato spread to it for color and a little extra flavor. Next time I might add pesto. Don't be afaid to make this one-everybody wanted the recipe!!

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I brought this as an appetizer to a party and everybody loved it. After slicing it, I sliced it one lengthwise down the middle, to make slices smaller. It took 15 minutes longer for mine to cook than the recipe suggested, but it didn't dry out. Be sure to get all water out of the artichokes or it will collect in the bottom of the pan.