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.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
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.
  2. 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.
  4. 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.
  6. 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.
  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.
  9. Bake in a preheated 180 degree oven for about 50 minutes. You can serve it both hot and cold.
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