Pesto-Chicken Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 (8-ounce) container sour cream |
mixed salad greens |
garnish: chopped fresh chives |
Directions:
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) springform pansM1Bake 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.
2. * 1 cup prepared pesto may be substituted for homemade.
3. Note: Cheesecake mixture may be baked in a 9-inch springform pan. Add 5 minutes to the initial baking time, and an additional 5 minutes after adding the flour and sour cream.
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