Ingredients
- PESTO:
- 2 (8·ounce) packages cream cheese,
- softened
- 2 large eggs
- 3 tablespoons all-purpose flour, divided
- 3 tablespoons Pesto
- 1 cup chopped cooked chicken
- 1 (S-ounce) container sour cream
- Mixed salad greens
- Garnish: chopped fresh chives
- 1 1/2 cups firmly packed fresh' basil leaves
- 1/2 cup pecan pieces, toasted
- 1/2 cup olive oil
- 3 garlic cloves
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
Preparation
Step 1
BEAT cream cheese at medium speed with an electric mixer until smooth, Add eggs, 2 tablespoons flour, and Pesto, beating until blended, Stir in chicken. Pour into 4 (4-inch) spring form pans.
BAKE at 325° for 20 minutes. Stir together remaining 1 tablespoon flour and sour cream. Spread over cheesecakes, and bake 10 more minutes. Cool on a wire rack 10 minutes. Gently run a knife around edges of cheesecakes, and release sides. Serve hot or cold atop salad greens. Garnish, if desired. Yield: 4 servings.
Prep: 15 min., Bake: 30 min.
* 1 cup prepared pesto may be substituted for homemade.
NOTE: Cheesecake mixture may be baked in a 9-inch spring form pan. Add 5 minutes to the initial baking time, and an additional 5 minutes after adding the flour and sour cream.
PESTO:
PROCESS all ingredients in a food
processor until smooth. Refrigerate leftover Pesto up to 5 days, or freeze up to 3 months. Yield: 1 cup.
Prep: 6 min.