Chicken And Pesto Terrine Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Steps:

• 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.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.