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Baked Chicken and Pumpkin Slice with Herbed Cream Sauce

Source: Chicken - Cooking with Style
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Serves 6
3 cups cooked mashed pumpkin
1 lb cooked chicken, finely chopped
8 tablespoons butter, melted
1 cup semolina flour
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
6 green (spring) onions, chopped
2 cloves garlic, crushed
5 eggs, lightly beaten
Herbed Cream Sauce:
2 teaspoons olive oil
4 cloves garlic, crushed
1/2 cup dry white wine
1/2 cup chicken stock
1 cup heavy cream
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh chives
salt and white pepper
Baked Chicken and Pumpkin Slice with Herbed Cream Sauce Recipe at
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 3 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 719
Fat. Total: 45g
Fiber: 3g
Carbohydrates, Total: 33g
Sodium: 338mg
% Cal. from Fat: 56%
Cholesterol: 353mg
Protein: 39g
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