Pesto Chicken Casserole with Feta

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/4 c pesto

2 cloves garlic, minced

1 1/4 c whipping cream

1 can olives, chopped

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Cheesecake - Pressure Cooker

Cheesecake - Pressure Cooker

Crust:

5 graham crackers, finely ground

A pinch sea salt

1 tablespoon brown sugar

2 T cup all-purpose flour

2 T butter, melted

Cheesecake:

2 T cornstarch

2 pinches salt

2/3 c sugar

2 blocks cream cheese, softened

1/2 c sour cream, room temperature

2 t vanilla

2 eggs, room temperature

1 c cold water

1. Preheat oven to 325* & line an 8" round pan with parchment paper.

2. Mix all crust ingredients and press into the bottom of the pan; bake for 15 minutes.

3. Meanwhile, mix cornstarch, salt, & sugar in a small bowl and set aside.

4. In a medium bowl, whip cream cheese; slowly add cornstarch mixture in two batches, until just combined both times, scraping down the sides of the bowl after each addition.

5. Add sour cream and vanilla; beat until just combined. Scrape bowl.

6. Add eggs, one at a time, until just combined (do not overmix). Scrape bowl and fold in a few times.

7. Pour batter into pan and tap on the counter a few times to bring air bubbles to the surface; pop them with a toothpick. Fold a long piece of foil in half longways twice - you'll use this as a sling for your pan.

8. Pour water into pressure cooker; lay foil sling over steamer rack, then place pan on top (pictured).

9. Cook on high pressure for 26 minutes, then naturally release. As you open the lid, try to avoid dripping condensation on your cheesecake; dab lightly with a paper towel if you do.

10. Cool to room temperature on a wire rack (or keep it in the pressure cooker); place in fridge for at least 4 hours (ideally overnight). {Warm the bottom of the pan to melt the buttery crust for easy removal}