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 Chicken Terrine with Rice Balls and Sun-Dried Tomatoes Recipe
Terrine of chicken fillet with rice balls stuffed with olives and almonds. Delicious, simple and very beautiful. I often cook for the holidays, my family really likes it. Try and you cook this snack.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swiss Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swiss Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Chop chicken breast fillet with onion in a blender, add egg, 1 tablespoon of breadcrumbs, sour cream, salt, pepper, spices to taste. Mix everything again until smooth.
    Chop chicken breast fillet with onion in a blender, add egg, 1 tablespoon of breadcrumbs, sour cream, salt, pepper, spices to taste. Mix everything again until smooth.
  2. Grease the terrine pan with butter and sprinkle with breadcrumbs. Put half of the minced chicken into a mold.
    Grease the terrine pan with butter and sprinkle with breadcrumbs. Put half of the minced chicken into a mold.
  3. Boil the rice until al dente. Grate the cheese to the rice and mix well.
    Boil the rice until al dente. Grate the cheese to the rice and mix well.
  4. Seedless olives stuffed with almonds.
    Seedless olives stuffed with almonds.
  5. Roll 8 balls of rice, putting one olive and almonds in each. Place the rice balls on a layer of minced meat.
    Roll 8 balls of rice, putting one olive and almonds in each. Place the rice balls on a layer of minced meat.
  6. Put the remaining minced meat on top. Level. Sprinkle with breadcrumbs.
    Put the remaining minced meat on top. Level. Sprinkle with breadcrumbs.
  7. Now let's cook dried tomatoes. To do this, cut the tomato into slices.
    Now let's cook dried tomatoes. To do this, cut the tomato into slices.
  8. Decorate the surface of the terrine with tomatoes. Sprinkle with finely chopped garlic, olives and grated almonds. Sprinkle with freshly ground pepper. Drizzle with olive oil.
    Decorate the surface of the terrine with tomatoes. Sprinkle with finely chopped garlic, olives and grated almonds. Sprinkle with freshly ground pepper. Drizzle with olive oil.
  9. Bake in a preheated 180 degree oven for about 50 minutes. You can serve it both hot and cold.
    Bake in a preheated 180 degree oven for about 50 minutes. You can serve it both hot and cold.
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