2 Boneless, Skinless Chicken Brest pounded into a rectangle, I like Bell and Evans Chicken. I buy the entire split breast and save the ribs for stock. Any organic chicken will work.
2 Cups Fresh Spinach
1/3 Pound Prosciutto
1 Tablespoon Olive Oil
2 Jars of Marinated Artichokes Drained, not rinsed
1 Cup Parmesan Reggiano Cheese (fresh is always better, just process in your food processor)
2 Tablespoon Basil Pesto
1/4 Cup Flour
One large patio brick or paver scrubbed and wrapped in foil
Step 1: Place chicken breast in a one gallon resealable plastic bag and gentle pound into a rectangle that will fit into a bread loaf pan. Put aside.
Step 2: Spray a loaf pan with non-stick spray and line with parchment paper on bottom and sides.
Step 3: Place eggs in a shallow dish and add two heaping tablespoons of basil pesto and olive oil and mix together.
Step 4: In another shallow dish add parmesan reggiano cheese. Put flour in a dish. Start with one of the chicken breast, dip in flour and pat off excess, dip in the egg mixture and then the parmesan reggiano cheese and place in the bottom of loaf pan.
Step 5: Dredge the artichoke hearts in eggs and cheese and put on top of chicken. Put prosciutto on top of artichokes, then top with about 2/3 of spinach. Repeat the process and any remaining cheese, add to top.
Step 6: Place another piece of parchment paper on top and then place a piece of foil on top and seal tightly. Set brick on top. Place loaf pan in a larger pan and fill half way up with water.
Step 7: Bake at 350 for 90-minutes. Remove from oven and take out of water bath and cool. Place in the fridge over night with the brick on top.
Step 8: When ready, take out of the fridge and mold and sliceing goes easier with an electric knife. Slice to what ever thickness you want. Place on a platter and taste a small bit for season and adjust with salt and pepper or even lemon juice.
Step 9: Serve with cocktail bread, mustard, mayo, ketchup or horseradish sauce.
Step 10: If you do not like artichoke hearts, try with jarred roasted red peppers, fresh mushrooms, asparagus or even fresh corn or green beans. Use what you like. Also, you do not have any basil pesto, use lemon or lime pepper or if you like a spicy treat, use ground chipotle powder.