Apart from the obvious visual appeal of this colourful terrine, the combination of chicken, basil, peppers and Parma ham tastes the business.


  • For the terrine

  • 6 chicken breasts, skinned

  • 3 skinned roast red peppers (sliced)

  • 16 slices of Parma ham

  • For the pesto

  • 3 large handfuls of basil, roughly torn

  • 2 large garlic cloves

  • 2 tablespoons freshly grated parmesan cheese

  • handful of Pine kernels

  • 300ml extra virgin olive oil

  • salt and freshly ground black pepper

  • For the salad

  • Handful of radicchio

  • Handful of rocket

  • For the red pepper dressing

  • 1 red pepper (chopped)

  • Squeeze of lemon juice

  • 2 tbsp Olive oil


  • To make the pesto sauce:

  • 1.

    Take the basil, garlic, parmesan, pine kernels, olive oil, salt and pepper. Place them in a blender, and blend until you have a smooth paste.

  • To make the terrine:

  • 1.

    Line a terrine mould with clingfilm, then line with the parma ham. Slice the chicken lengthways, into fairly think slices, and lay over the parma ham. Next, cover the chicken with some pesto and strips of pepper. Repeat this process until you have filled the terrine mould (usually about 3 layers).

  • 2.

    Place the lid on the terrine mould, and bake over a bain marie for 1 hour 30 minutes. When cooked, take it out of the oven and press with another terrine mould. Let it cool, then chill overnight.

  • To make the red pepper dressing:

  • 1.

    Take the pepper, lemon juice and olive oil, put them in a blender and blend until smooth.

  • 2.

    Cut into slices and serve with the herb salad and red pepper dressing and crusty bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1356kj
  • Fat Total 111g
  • Saturated Fat 20g
  • Protein 76g
  • Carbohydrate 11g
  • Sugar 5g
  • Sodium 1888mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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