Wednesday, 19 October 2011
Chicken and Bacon Terrine with Basil and Peppers
4 large chicken breasts, cut into strips
large bunch basil, leaves only
12 oz smoked streaky bacon
1/2 red and 1/2 yellow pepper, cut into strips
Salt and pepper
Pre-heat the oven to 180C
Take a knife along the strips of bacon to stretch them, then line a terrine or loaf tin with overlapping strips.
Pack with alternate layers of chicken and basil, finish off with a layer of peppers and a drizzle of olive oil. Season each layer with salt and pepper.
Fold the bacon over the top of the terrine and bake on the middle shelf of the oven for 1 hour.
Remove from the oven and cool completely in the tin before transferring it to the fridge. Refigerate overnight.
To serve cut into slices and serve with some rocket leaves and a good chutney. (see my recipe for plum and ginger chutney posted 19 September).
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