Chicken and Pesto Terrine
Elevate your appetizer game with this elegant Chicken and Pesto Terrine, a show-stopping dish that pairs tender chicken with the vibrant flavors of basil pesto and creamy ricotta. Perfectly seasoned with garlic, salt, and pepper, and enriched with wilted spinach and a touch of heavy cream, this terrine is baked to perfection in a water bath for ultimate moisture and a flawless texture. With its make-ahead convenience and versatile serving options—chilled or at room temperature—this dish is ideal for dinner parties, holiday spreads, or picnics. Slice it up and serve with crusty bread or a light salad for an irresistible gourmet experience.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breasts
- 100 g Basil pesto
- 200 g Ricotta cheese
- 2 large Eggs
- 2 units Garlic cloves, minced
- 100 g Fresh spinach leaves
- 50 ml Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper, leaving extra on the sides for easy removal later.
Cut the chicken breasts into small chunks and place them in a food processor. Pulse until finely minced but not turned into paste.
In a large mixing bowl, combine the minced chicken, basil pesto, ricotta cheese, minced garlic, eggs, heavy cream, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
Heat olive oil in a sauté pan over medium heat. Add the spinach leaves and cook until wilted, about 2-3 minutes. Let the spinach cool slightly, then chop it finely.
Gently fold the chopped spinach into the chicken mixture, ensuring it is evenly distributed.
Pour the mixture into the prepared loaf pan. Smooth the top with a spatula and cover the pan tightly with foil.
Place the loaf pan in a larger baking dish and pour hot water into the baking dish until it comes halfway up the sides of the loaf pan. This water bath will ensure even cooking and prevent the terrine from drying out.
Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 75°C (165°F) when tested with a meat thermometer.
Remove the loaf pan from the water bath and let the terrine cool to room temperature, then refrigerate for at least 3 hours or overnight to set fully.
Carefully lift the terrine out of the pan using the parchment paper overhang. Slice into even portions and serve chilled or at room temperature, garnished with fresh basil or additional pesto, if desired.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 205.0 g | 410% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1410 mg | 108% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2699 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
