Chicken Breast Pate Recipes
CHICKEN PATE
Make and share this Chicken Pate recipe from Food.com.
Provided by BonnieZ
Categories Chicken Breast
Yield 1 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
- Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
- Cover, and chill overnight.
- Unmold onto a serving plate.
- Sprinkle with paprika.
- Garnish with parsley sprigs, if desired.
- Serve with Melba toast rounds or unsalted crackers.
STUFFED CHICKEN BREAST PATE SLICES
Only 3 ingredients for this elegant finger food! No one will guess that the "pate" is just ham and cheese. Prep time includes 8 hours chilling time.
Provided by yooper
Categories Chicken Breast
Time 8h45m
Yield 80 pieces
Number Of Ingredients 3
Steps:
- Preheat oven to 350.
- Butter a medium roasting pan.
- Combine the ham and cheese in a food processor and process, using the steel knife, until mixture is smooth, like a pate.
- Divide into 8 equal portions, each the size of an Italian sausage to match the length of the chicken breast, crosswise.
- Put 1 ham and cheese roll onto the center of a whole chicken breast.
- Wrap each side of the breast around the roll and place in a buttered roasting pan, seam side down.
- Assemble all the breasts the same way.
- Place the stuffed breasts side by side, so that they fit snugly together.
- Season with salt, pepper and paprika.
- Bake for about 45 minutes until golden brown on top.
- Remove from the oven and cool completely.
- Drain and discard fat and juices.
- Cover pan and refrigerate overnight.
- Skin the breasts.
- Cut each breast, crosswise, into thin slices, about 10 per breast.
- Arrange in layers on a serving platter.
CHICKEN CASHEW AND BASIL PATE
Categories Condiment/Spread Chicken Appetizer Sauté Christmas Quick & Easy Healthy
Yield 2 cups
Number Of Ingredients 9
Steps:
- Melt butter over medium heat, sprinkle chicken with salt and pepper. Add chicken and garlic to skillet and saute until chicken is cooked through. Remove from heat. Transfer mixture to food processor. Add mayonnaise, onion, cheese, and pepper sauce. Process until smooth. Add basil, process until just blended. Transfer to small bowl, cover with plastic and chill (2 hours).May be made two days ahead, Serve with toasted baguette slices, tomatoe, and sweet gherkins.
CHICKEN PATE TEA SANDWICHES
Provided by Food Network
Yield 3 sandwiches
Number Of Ingredients 5
Steps:
- 2 cooked chicken breasts, diced 1/2 cup heavy cream 1 sprig rosemary, leaves removed, chopped 6 slices white bread Salt and pepper;
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- First, drain and trim your chicken livers. You’ll want to cut off and discard any fatty pieces or stringy membrane between the two halves of each liver. Trim off any other little pieces of fat, fibers or bile you find and discard. Put your trimmed chicken livers into a bowl and place them in the fridge until you need them later. Roughly chop the bacon. Cut the shallots in half, then peel and slice them, discarding the tops and bottoms. Peel and lightly smash the garlic cloves with the back of your kitchen knife. Wipe the mushrooms clean with a damp paper towel, then roughly slice them.
- Add 1 tablespoon / 15 ml of the fat of your choice to a skillet over low-medium heat. Once the fat has melted and is hot, add the chopped bacon, shallots and garlic cloves. Cook, stirring often to avoid sticking, until the bacon is cooked through but not crispy and the shallots have softened. When you see that the fat from the bacon has rendered and the shallots have just started to take on a little color, remove the bacon and shallot mixture with a slotted spoon and transfer it to a bowl. Reserve for later.
- Add the remaining 1 tablespoon / 15 ml of fat to the skillet. When the fat is hot, add the sliced mushrooms, thyme and rosemary. Cook the mushrooms, stirring and turning them occasionally, until they are golden, glossy and reduced in size enough to almost form a single layer, about 10 minutes. Remove the browned mushrooms with a slotted spoon and transfer them to the bowl along with the bacon and shallot mixture from earlier.
- Add the chicken livers to the skillet in a single layer. Cook, turning once, until each side is opaque, lightly browned and just cooked through, about 3 – 4 minutes per side. There should still be a little pink at the centers of the livers. You don’t want to overcook them as that will create an unwanted bitterness.
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- Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
- Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
- Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.
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