Peruvian Chicken Terrine

Name: Peruvian Chicken Terrine
Total time: 30 min
Yield: 6
Ingredients: 1 zucchini; Salt to taste; 1 large carrot; 4 tablespoons of cream cheese; 200g of thinly sliced Peruvian chicken breast; 9 slices of bread without crust; Optional ingredient; 1 20cm x 10cm form

1
1 zucchini
2
Salt to taste
3
1 large carrot
4
4 tablespoons of cream cheese
5
200g of thinly sliced Peruvian chicken breast
6
9 slices of bread without crust
7
Optional ingredient
8
1 20cm x 10cm form

Ingredients

1
1 zucchini
2
Salt to taste
3
1 large carrot
4
4 tablespoons of cream cheese
5
200g of thinly sliced Peruvian chicken breast
6
9 slices of bread without crust
7
Optional ingredient
8
1 20cm x 10cm form

Directions

1
Slice the zucchini into thin horizontal strips
2
Season with salt and grill both sides
3
Set aside
4
Grate the carrot and mix with cream cheese
5
Set aside
6
With the chicken breast, line the bottom and sides of the form, leaving almost half an inch of border
7
Place a layer of bread, one of zucchini, and one of carrot
8
Continue until all ingredients are used up
9
Close the terrine by folding the slices together and press gently
10
Cover with plastic wrap and refrigerate for at least 1 hour
11
Unmold and decorate to taste.