Chicken and vegetable terrine

Ingredients for 1 servings:

• 500 g chicken breast
• 2 eggs
• 150 g crème fraîche
• 3 tbsp lemon juice
• 5 tbsp Parmesan, freshly grated
• pepper
• Salt
• 125 g green beans (fresh or frozen)
• 2 carrots
• 150 g broccoli
• 6 small artichoke hearts (jar)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

prepared in a steamer

Clean and wash the vegetables. Thinly slice the carrots lengthwise. Separate the florets from the broccoli. Steam the carrots, broccoli, and green beans in a sieve insert at 100°C for about 20 minutes. Rinse the cooked vegetables with cold water. Meanwhile, finely grate the Parmesan cheese. Puree the chicken breast with a high-speed blender. Stir the eggs, Parmesan cheese, and lemon juice into the pureed chicken breast and season generously with salt and pepper. Puree the mixture again and refrigerate until ready to use. Tip: Beat the egg whites before folding in to make the mixture fluffier. Line a loaf pan (approx. 20 cm – 25 cm) or a similarly sized terrine with aluminum foil. Alternate the chicken mixture and vegetables in the pan, starting and ending with the chicken mixture. Reserve some of the vegetables for decoration. Cover the dish tightly with aluminum foil and steam in the steamer at 100°C for approximately 35 minutes. Please check your steamer manual for steaming times, as they vary! After cooking, turn out onto a plate and garnish with the remaining vegetables. Alternatively, you can cook the dish in a water bath in the oven, allowing the appropriate cooking time. Tip: The Thermomix is ​​ideal for preparing the chicken stuffing.