Chicken And Pesto Terrine Recipes

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CHICKEN AND PESTO TERRINE



Chicken and Pesto Terrine image

This surprisingly quick to prepare and flavoursome terrine is made with chicken mince, onions, garlic, peppers, basil, pinenuts and parmesan cheese. It can be served warm or at room temperature, so is great as finger food or for take-to-work lunches and picnics. This is yet another recipe I have adapted from one that I found on the Simply Great Recipes Club website. 750 grams = 11/2 pounds; 90 grams = approximately 31/2 ounces.

Provided by bluemoon downunder

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

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)

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.

BAKED PESTO CHICKEN BREASTS



Baked Pesto Chicken Breasts image

A simple yet so tasty dish served with salad, rice or even chips!

Provided by sweetunique

Time 1h

Yield Serves 4

Number Of Ingredients 7

4 skinless chicken breasts
4 to 8 tablespoons red or green pesto
150 to 200g grated mozzarella cheese
1 tomato, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
  • Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
  • Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
  • Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

BAKED PESTO CHICKEN



Baked Pesto Chicken image

Make and share this Baked Pesto Chicken recipe from Food.com.

Provided by TishT

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breast halves
1/2 cup refrigerated basil pesto
2 -3 plum tomatoes, sliced (optional)
1/2 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Line baking sheet with heavy-duty foil.
  • Place chicken and pesto in medium bowl; toss to coat.
  • Place chicken on prepared baking sheet.
  • Bake for 20-25 minutes or until chicken is no longer pink in center.
  • Remove from oven; top with tomatoes and cheese.
  • Bake for an additional 3-5 minutes or until cheese is melted.

CHICKEN AND VEGETABLE TERRINE



Chicken and Vegetable Terrine image

Adapted from Cooking the Nouvelle Cuisine in America, Michele Urvater and David Liederman; April 1, 1996, Workman Publishing, 1979

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 pound carrots, peeled
3/4 pound haricots verts, parboiled for 5 minutes or until tender
1 1/4 pounds ground chicken
1/2 cup vegetable oil
1/4 cup finely chopped shallots and 1 clove garlic cooked until tender in 2 tablespoons butter
1 large clove garlic, minced
1/4 cup Champagne or white wine vinegar
1 egg lightly beaten
1/4 cup soft white bread crumbs
1/2 cup pitted black Nicoise olives
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
  • Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
  • Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
  • Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.

PESTO CHICKEN BAKE RECIPE BY TASTY



Pesto Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, basil pesto, roma tomato, mozzarella cheese

Provided by Robert Broadfoot

Categories     Lunch

Yield 4 servings

Number Of Ingredients 6

3 chicken breasts
salt, to taste
pepper, to taste
4 tablespoons basil pesto
1 roma tomato, sliced
1 cup mozzarella cheese

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
  • Spread pesto on each chicken breast.
  • Layer tomatoes on top of the chicken.
  • Top with mozzarella cheese.
  • Bake for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 1 gram

PESTO CHICKEN



Pesto Chicken image

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Provided by Pjaros

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg

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