Chicken And Pesto Terrine

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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)

Recipe

• 1 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.
• 2 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.
• 3 press the chicken mixture into a well greased 10cm x 25cm/4" x 10" loaf tin.
• 4 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.
• 5 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.
• 6 note: if you want to save time, you can buy roasted red capsicum at you local delicatessen.