Chicken and Pesto Terrine
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 tablespoon oil
- 1 onion, finely chopped
- 1⁄3 cup pine nuts
- 4 garlic cloves, finely chopped
- 750 g ground chicken
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup chopped roasted red pepper
- 1 cup fresh breadcrumb
- 1⁄4 cup parmesan cheese
- 1 large egg, beaten
- 0.5 (190 g) jar leggo's pesto sauce, traditional basil
- salt, to taste
- fresh ground pepper, to taste
- parmesan cheese
- baby spinach leaves, for garnish
- sour cream, to serve (optional)
directions
- Heat the oil in a pan, preferably non-stick, add the onion, pine nuts and garlic and cook for 3 minutes or until the onion is tender. Set aside to cool.
- In a large bowl combine the chicken, parsley, capsicum, breadcrumbs, parmesan, egg, pesto and onion mixture; and season to taste with salt and freshly ground black pepper.
- Press the chicken mixture into a well greased 10cm x 25cm/4" x 10" loaf tin.
- Bake in a preheated oven at 180°C/350°F for 1 hour or until firm to touch. Cool for 10 minutes in the loaf tin and carefully pour off any juices.
- Turn out the loaf and serve it cut into slices, warm or at room temperature topped with baby spinach leaves, and served with (optional) sour cream or your favourite sauce.
- NOTE: If you want to save time, you can buy roasted red capsicum at you local delicatessen.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!