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1
Preheat oven to 350 degrees F.
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2
In a small bowl, beat the eggs and add the lemon pepper and salt.
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3
Dip the chicken breasts into the egg mixture and then in the Parmesan.
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4
Dip the artichoke hearts into the egg and then the Parmesan.
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5
Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan.
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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 artichoke hearts, then with basil leaves, using all of the leaves.
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8
Repeat the layers of chicken, ham, and artichoke hearts.
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9
Cover with parchment paper or foil.
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10
Place a heavy weight on top of the terrine while baking to compress the layers.
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11
Place the loaf pan in a larger pan and pour in water to make a water bath.
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12
Bake for 1 hour 20 minutes.
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13
Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
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14
In a bowl, combine the mayonnaise, garlic, dill weed, and parsley and blend with a spoon.
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15
Chill the mayonnaise mixture.
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16
To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices.
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17
Serve with chilled mayonnaise mixture and buttery crackers.
