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Cold chicken roll stuffed with pistachios and mortadella, sliced to reveal a mosaic pattern. This elegant high protein mediterranean chicken dish is perfect for family buffets and meal prep.
Preheat oven to 325°F (160°C) and line a work surface with plastic wrap for easy shaping and rolling.
Soak the sandwich bread in milk until thoroughly softened, then gently squeeze out excess milk.
In a food processor, pulse chicken breast with mortadella, soaked bread, eggs, parsley, salt, pepper, and nutmeg until a smooth mixture forms.
Stir in pistachios by hand to ensure whole pieces stay distinct for a mosaic effect.
Shape the mixture into a tight log on the plastic wrap, roll and seal tightly, then wrap in foil for structure and moisture retention.
Place seam-side down in a loaf pan or directly on a baking sheet, and bake for 60 minutes until the center registers 165°F (74°C). Let cool completely before chilling several hours to set.
Unwrap and slice with a sharp knife, revealing the pattern. Serve cold in thin slices.
