Food Network Favorites gives a helpful picture of the terrine on the facing page, for which I thank them. My terrine ended up looking just like the picture, which is always nice. Chicken breasts are layered with artichoke hearts and prosciutto (or other meat, such as salami), then weighted down and baked. After being thoroughly chilled, the terrine is sliced and served with an herbed mayonnaise and some crackers.

The proportions were good and the instructions worked perfectly. My only addition to the recipe is to indicate that you may need more than 6 slices of salami or mortadella. If you're using big pieces, such as prosciutto, 6 slices will probably be enough for even coverage. But if you're using smaller slices, such as salami, you may need more.

Do not forgo the step of weighting down the terrine, as it is vital to compress the layers so that they stick together. If you don't have a brick, improvise with something else that's ovenproof (I used a large rock from my yard, wrapped in foil).

Getting the terrine out of the loaf pan takes a bit of doing. Deen's recipe merely says to "carefully turn the terrine out of the pan onto a platter" but I found that I needed to run a knife along the sides of the pan and then gently shake the loaf pan over a plate before the terrine would slide out.

Eating the terrine is...interesting. A knife and fork are definitely necessary, as you need to cut the terrine into manageable bite-sized pieces. Try to get a bit of chicken, artichoke, and salami all in each bite.

This is going to be my last test from the Paula Deen chapter. I've been averaging a 60 to 70% test rate for each chef in Food Network Favorites, but Deen has done me in. There weren't any other recipes of hers that sounded good to me. They all have gobs of sour cream, cream cheese, crème fraîche, bacon...I'm crying uncle. I've tested 50% of the recipes in the Deen chapter, and that's as good as it's going to get.

Tomorrow I'll start with someone who uses a lot less fat in his cooking: Bobby Flay.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Yield: 12 to 14 servings

2 large eggs
1/2 tsp lemon pepper
1/2 tsp seasoned salt
4 boneless skinless chicken breast halves, about 6 to 8 oz. each
2 cups grated Parmesan
2 cans artichoke hearts (about 14 oz. each), drained and cut in half
6 (or more, as needed) slices mortadella, prosciutto, or salami
12 to 16 fresh basil leaves or 8 spinach leaves

1 cup mayonnaise
1/2 clove garlic, minced
1 tsp fresh dill or 1/2 tsp dried
1 tsp chopped fresh parsley
Buttery crackers, for serving

Preheat the oven to 350 degrees. Line a 9-by-4 or -5-inch loaf pan with parchment paper. Wrap a brick in 1 or 2 layers of aluminum foil, and set aside.

In a bowl, beat the eggs and add the lemon pepper and seasoned salt. Dip the chicken breasts into the egg mixture and then in the Parmesan. Dip the artichoke hearts into the egg and then the Parmesan.

Layer 2 chicken breasts on the bottom of the loaf pan. Cover the chicken with 3 slices of mortadella, prosciutto, or salami (use more if necessary to get complete coverage). Cover the meat with half of the artichoke hearts, then with the basil or spinach leaves, using all of the leaves. Repeat the layers of chicken, salami, and artichoke hearts. Cover with parchment paper or aluminum foil and place a brick or other heavy ovenproof weight on top of the terrine to compress the layers. Place the loaf pan into a larger pan and pour hot water into the larger pan to come halfway up the sides of the loaf pan. Bake for 1 hour 20 minutes.

Let the terrine cool completely, then refrigerate for several hours or overnight.

In a bowl, combine the mayonnaise, garlic, dill, and parsley. Chill the mayonnaise mixture.

To serve, run a knife along the sides of the loaf pan and then carefully turn the terrine out of the pan onto a platter and remove the parchment paper. Slice the terrine into 3/4-inch slices. Serve with mayonnaise mixture and buttery crackers.