Chicken and Basil Terrine Wrapped in Parma Ham

A little taste of the Med in every layer makes Mike Robinson's fabulous chicken terrine a versatile addition to any repertoire
By Mike Robinson
Chicken and Basil Terrine Wrapped in Parma Ham
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time:
  • Effort: easy


For the pesto

  • 3 large handfuls basil, roughly torn
  • 2 large cloves garlic
  • 2 tbsp finely grated parmesan
  • handfuls pine kernels
  • 300 ml extra virgin olive oil
  • sea salt and freshly ground black pepper

For the terrine

  • 3 red peppers
  • 3 tbsp olive oil
  • 16 slices Parma ham
  • 6 chicken breasts

For the red pepper dressing

  • 1 red pepper, seeds removed and chopped
  • 2 tsp lemon juice
  • 2 tbsp olive oil

For the salad

  • handfuls radicchio
  • handfuls rocket


1. To make the pesto, put the basil, garlic, Parmesan, pine kernels, olive oil, together in a blender, and blend until smooth. Season with salt and freshly ground black pepper.

2. Preheat the oven to 200C/gas 6. Put the peppers into an oven tray, drizzle with oil and cook for 30 minutes until soft and charred.

3. Remove from the oven and place in a plastic bag to cool. Peel the peppers and remove the cores and seeds, then cut into strips.

4. Reduce the oven temperature to 180C/gas 4. Line a terrine mould with food wrap, before lining it with Parma ham.

5. Slice the chicken lengthways into fairly thick slices, and arrange a layer over the ham. Cover the chicken with some pesto and add a few strips of pepper.

6. Repeat this process until you have filled the terrine mould (this will usually be about 3 layers). Place the lid on the terrine mould and stand it in a roasting tin filled with water. Cook for 1 hour 30 minutes.

7. Remove from the oven, press with a heavy weight, then leave to cool and chill overnight.

8. To make the red pepper dressing, put the pepper, lemon juice and olive oil into a food processor and whiz until smooth.

9. Cut the terrine into slices and serve with the salad and red pepper dressing and wedges of crusty bread.

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