Today our menu includes delicious and tender chicken fillet pate. Easy to prepare and superb spread on a crispy baguette slice. Step by step recipe with photo and video recipe.
Recipe content:
- Ingredients
- Step by step preparation of chicken fillet pate
- Video recipe
Homemade pâtés are always popular and are considered an excellent cold snack. They are varied: from the liver, mushrooms, vegetables, legumes, meat. Basically, these are shredded foods that are pre-cooked, fried, or baked. We will devote this review to the preparation of chicken breast pate. This is lean, dry and dietary meat, which, thanks to a large amount of fried onions and carrots, turns out to be very tender and juicy. To give the pate a unique new flavor, you can add nuts, seeds, boiled eggs, cognac, spices and spices to your taste. It is advisable to buy chicken breasts chilled, not frozen. Better to buy poultry, it contains more useful vitamins.
Diet, light and at the same time nutritious chicken pate with hot tea is a great start to the day. It is well suited for a festive table or a buffet table. Also, the dish freezes well, so it can be prepared well in advance of the holidays, which will save time before receiving guests.
- Caloric content per 100 g - 140 kcal.
- Servings - 2
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken breasts - 2 pcs.
- Onions - 1 pc.
- Ground black pepper - a pinch
- Butter - 20 g
- Vegetable oil - for frying
- Carrots - 1 pc.
- Eggs - 1 pc.
- Salt - 0.5 tsp or to taste
- Garlic - 1 clove
Step by step preparation of chicken fillet pate, recipe with photo:
1. Wash the chicken breasts, put them in a saucepan, cover with water and put them on the stove to cook. Boil, season with salt and simmer, covered, for 40 minutes, until tender.
2. Peel onions and carrots, wash, cut into convenient pieces and sauté in a frying pan in a little oil until light golden brown.
3. Dip the eggs in a saucepan, cover with cold water and boil until a cool consistency for about 8-10 minutes. Do not cook for longer, otherwise the yolk will acquire a blue tint. Then transfer the eggs to cold water, cool and peel.
4. When the chicken fillet is boiled, remove it from the broth, cool a little and twist it through a meat grinder. You don't need broth for the recipe, so you can make a soup based on it, for example, with dumplings.
5. Next, twist the boiled eggs and fried carrots with onions.
6. Season the mixture with salt, black pepper and mix well. If it seems to you very dry, then pour a few tablespoons of the broth in which the meat was cooked.
7. In an oven-safe dish, place the pate, and on top of it pieces of butter.
8. Send the chicken fillet pate to the heated oven for 5-7 minutes to melt the butter and saturate the mixture. If you don't have an oven, you can use a microwave. You can use the pate immediately after cooking in a warm form or after cooling. Hot, it is very similar to a soufflé, and after cooling, the mass becomes denser and spreads well on bread.
See also the video recipe on how to make chicken fillet pate.
