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1
Beat the eggs in a small bowl and add the lemon pepper and Seasoned Salt.
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2
Dip the chicken breasts into the eggs, then into the Parmesan.
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3
Dip the artichoke hearts into the eggs, then into the Parmesan.
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4
Line a large loaf pan with parchment paper.
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5
Place one layer of chicken breasts on the bottom of the pan (this will use about 2 1/2 breasts).
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6
Cover the chicken with a layer of mortadella, salami, or prosciutto.
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7
Cover the ham with a layer of artichoke hearts, then cover with the basil leaves, using all the leaves.
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8
Repeat the layers of chicken, ham, and artichoke hearts.
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9
Cover the top of the terrine with parchment paper or foil.
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10
During baking, the terrine must be weighted with something heavy to compress the layers.
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11
A clean brick wrapped in foil works nicely and fits nicely in loaf pan.
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12
Put the loaf pan in a larger baking pan, and pour in water to a depth of 1 1/2 inches.
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13
Bake at 350 degrees for 1 hour and 20 minutes.
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14
Let the terrine cool completely at room temperature, then refrigerate in the loaf pan for several hours, or overnight.
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15
In a bowl, blend the mayonnaise, garlic, dillweed, and parsley with a spoon; chill.
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16
To serve, carefully turn the terrine out of the pan onto a platter and cut 3/4-inch slices.
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17
Serve with mayonnaise mixture and good buttery crackers.
