Directions:
- 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.
- * 1 cup prepared pesto may be substituted for homemade.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.71 Kcal (1485 kJ) | ||
| Calories from fat | 242.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.98g | 42% | |
|---|---|---|---|
| Cholesterol | 137.95mg | 46% | |
| Sodium | 456mg | 19% | |
| Potassium | 256.05mg | 5% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 15.29g | 31% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 23.4mg | 130% | |
| Calcium | 90.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 289.85 Kcal (1214 kJ) | ||
| Calories from fat | 198.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 42% | |
|---|---|---|---|
| Cholesterol | 112.73mg | 46% | |
| Sodium | 372.62mg | 19% | |
| Potassium | 209.23mg | 5% | |
| Total Carbs | 11.63g | 5% | |
| Sugars | 0.62g | 3% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 12.49g | 31% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 19.1mg | 130% | |
| Calcium | 74.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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