Chicken Breast Salam or Terrine

Let's prepare chicken breast in a unique and delicious way! I would like to share a recipe that I discovered while trying to cook something healthy and tasty for one of my primary school 'students'. This recipe turns into a real chicken 'salami', perfect to be served both as an appetizer and as a main dish.

We start with the basic ingredients: 2 chicken breasts, which will be cut into small cubes to facilitate the mixing process. Make sure the chicken breast is fresh and of high quality. Next, we will deal with the bread. Soak some pieces of bread in sweet cream or, for a richer option, in condensed milk. This combination will give a creamy texture and a delicious taste to our dish. After the bread has soaked, it's time to turn it into a fine paste. Use a food processor or meat grinder to achieve a homogeneous mixture.

Now comes the interesting part: the spices! This is where you can unleash your creativity. A pinch of freshly grated ginger adds a spicy and fresh taste, while nutmeg provides a deep and warm aroma. Alternatively, you can use rosemary and sage for a Mediterranean touch. If you have sausage casings or a salami adapter, this is the perfect opportunity to use them. Fill the casing with the obtained mixture and boil them for 20 minutes to cook evenly.

If you don't have access to these utensils, don't worry! You can transform the mixture into a delicious terrine. Line a loaf pan with baking paper and line it with thin slices of bacon or prosciutto. Arrange the slices so that they hang over the edges to cover the mixture later. Add the meat paste and, if desired, you can enrich the dish with sun-dried tomatoes and mushrooms or a unique combination of roasted hazelnuts and dried figs. These ingredients will add a sweet-salty note.

After you have filled the pan, cover with the bacon slices and seal with baking paper. Bake in a preheated oven for half an hour. After the time has passed, let the terrine cool slightly before removing it from the mold. This recipe can be served as a delicious 'salami' between two slices of buttered bread, together with a leaf of salad, perfect for children's lunch. It can also be served as a main dish, accompanied by various side dishes.

This dish keeps very well in the freezer. I usually cut the terrine into slices and wrap them in bags, so I have portions ready to use. In conclusion, if you want to provide children with a healthy and tasty diet, do not hesitate to try this recipe! It is definitely worth the effort!