Photos of Prosciutto-wrapped Chicken & Leek Terrine Recipe
How To Make Prosciutto-wrapped Chicken & Leek Terrine
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Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 1 leek, white and light green parts only, thinly sliced
- 1 tbsp olive oil
- salt and pepper, to taste
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
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Preheat the oven to 375°F (190°C).
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Season the chicken breasts with salt and pepper.
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Lay 2 slices of prosciutto on a cutting board, slightly overlapping. Place a chicken breast on top and cover with another 2 slices of prosciutto, wrapping it tightly. Repeat with the remaining chicken breasts.
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In a skillet, heat olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes.
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In a mixing bowl, combine the breadcrumbs, eggs, Parmesan cheese, parsley, cooked leeks, salt, and pepper. Mix well.
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Spread half of the breadcrumb mixture in the bottom of a greased loaf pan. Place the wrapped chicken breasts on top and press gently. Top with the remaining breadcrumb mixture.
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Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the top is golden brown.
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Let the terrine cool for a few minutes before removing it from the loaf pan. Slice and serve.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 140mg
- Sodium : 900mg
- Total Carbohydrates : 17g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 33g
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