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.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper, leaving extra on the sides for easy removal later.

Step 2

Cut the chicken breasts into small chunks and place them in a food processor. Pulse until finely minced but not turned into paste.

Step 3

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.

Step 4

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.

Step 5

Gently fold the chopped spinach into the chicken mixture, ensuring it is evenly distributed.

Step 6

Pour the mixture into the prepared loaf pan. Smooth the top with a spatula and cover the pan tightly with foil.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1077.2g)

Amount per serving	% Daily Value*
Calories	2055.0

Total Fat 123.1g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 993.6mg	0%
Sodium 3817.1mg	0%
Total Carbohydrate 27.3g	0%
Dietary Fiber 2.8g	0%
Total Sugars 6.0g
Protein 205.0g	0%

Vitamin D 87IU	0%
Calcium 1410.0mg	0%
Iron 11.5mg	0%
Potassium 2698.8mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 40.3%

Carbs: 5.4%