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Categories:
pumpkin chicken butter flour Ricotta cheese Parmesan cheese green onions garlic eggs olive oil garlic white wine chicken heavy cream fresh basil fresh oregano fresh chives salt white pepper
Viewed: 88 - Published at: 8 years agoIngredients
- 3 cups pumpkin, cooked & mashed
- 1 lb cooked chicken, finely chopped
- 8 tablespoons butter, melted
- 1 cup semolina flour
- 12 cup ricotta cheese
- 12 cup parmesan cheese, grated
- 6 green onions, chopped
- 2 garlic cloves, crushed
- 5 eggs, lightly beaten
- 2 teaspoons olive oil
- 4 garlic cloves, crushed
- 12 cup dry white wine
- 12 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh chives, chopped
- salt
- white pepper
Method
- Combine all the Baked Chicken and Pumpkin Slice ingredients in a large bowl, season with salt and pepper to taste and mix well.
- Lightly grease a 13 x 9 inch baking dish.
- Spread the mixture evenly into the prepared dish and smooth over the top.
- Bake at 400 degrees F for about 40 minutes, or until firm.
- Herbed Cream Sauce:.
- While the chicken and pumpkin mixture is baking, heat the oil in a small saucepan, add the garlic and cook, stirring, until the garlic is lightly browned.
- Add the wine and stock and simmer, uncovered, until reduced to about 1/2 cup.
- Add the cream and herbs and stir until hot; season with salt and white pepper.
- Cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the Herbed Cream Sauce.
- This recipe can be made a day ahead and kept covered, separately, in the refrigerator.
- The baked chicken and pumpkin mixture is suitable for freezing.
