Chicken, spinach, goat cheese & slow-roasted tomato terrine recipe

Ingredients

• 1¼ cups Chicken Broth
• 2 tablespoons unsalted butter
• 1 bay leaf
• 3 skinless chicken breasts, each cut lengthwise into 4
• 7 cups spinach leaves
• 1 envelop gelatin
• 12 slices prosciutto
• 10 ounces Slow-Roasted Tomatoes or sun-ripened tomatoes
• 1 cup crumbled goat cheese
• 2 teaspoons chopped thyme leaves
• 2 teaspoons chopped chives
• sea salt and freshly ground black pepper
• Fresh bread, to serve

1. Put the broth, half the butter and the bay leaf in a pot over medium heat.
2. Bring to a boil, then turn the heat down to low, add the chicken and simmer 10 to 15 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Drain and set aside, reserving the broth.
3. Line a 16¼- x 4½-inch terrine mold or loaf pan with plastic wrap, letting it overhang the edges. Melt the remaining butter in a pot over medium heat. Add the spinach and cook a few minutes, stirring, until just softened, then remove from the heat and set aside.
4. Warm the reserved broth in a pot over medium heat, then gently whisk in the gelatin.
5. Line the prepared mold with the prosciutto, letting it overhang the top enough to fold over and cover the top of the terrine. Start layering the ingredients into the terrine. Start with a layer of the chicken, then pour some of the broth over the top. Then make a layer of the tomatoes and moisten with broth. Next make a layer of the spinach and a little more broth, then finish with the crumbled goat cheese. Season with salt and pepper and scatter in the herbs. Wrap the prosciutto over the top. Wrap the plastic wrap over that, put a heavy weight on top, such as two full cans, and chill overnight in the refrigerator to set.
6. To serve, gently loosen the plastic wrap around the edges of the mold and turn the terrine out onto a cutting board. Cut into slices using a knife dipped in boiling water, then serve with freshly baked bread.