Ingredients:
1 tablespoon oil
1 onions, 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 peppers
1 cup fresh breadcrumbs
1/4 cup parmesan cheese
1 large eggs, 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)
Directions:
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.