Chicken, Pesto And Sundried Tomato Terrines

1. 1

   Cut the chicken into thin slices, season with salt and pepper.

2. 2

   Saute in a tablespoon of olive oil for 10 minutes.

3. 3

   Set aside on paper towels.

4. 4

   Toast the pine nuts for 5 minutes in a pan, let cool.

5. 5

   Mix basil, parmesan, pine nuts, and 4 tablespoons of olive oil.

6. 6

   Season with salt and pepper.

7. 7

   Mix one tablespoon of this pesto with the remaining olive oil and vinegar, set aside until serving.

8. 8

   Drain the sundried tomatoes and cut into strips .

9. 9

   Slice the mozzarella cheese.

10. 10

    Line flexible tartlett molds with ham, letting it stick out.

11. 11

    Alternate layers of mozzarella; pesto, chicken and tomatoes.

12. 12

    Repeat a 2nd layer; fold the ham over the filling.

13. 13

    Lightly pack with the back of a spoon.

14. 14

    Place a baking sheet with weights over the tartletts and let cool for 24 hours.

15. 15

    Serve with the vinegar pesto and a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.