marsha-tbay
Well-known member
from Home Cooking and reprinted from Entertaining Light and Easy
Pate
3/4# boneless, skinless chicken breasts, cut into 1" pieces
2 egg whites
1 egg
2 med cloves garlic, coarsely chopped
2 shallots, coarsely chopped
2 tbsp pine nuts
one 2-1/2 to 3-oz pkg sun-dried tomatoes, soaked in boiling water to cover and squeezed dry
3 tbsp coarsely chopped fresh basil
3 tbsp freshly grated parmesan cheese
2 tbsp extra virgin olive oil
salt and freshly ground pepper to taste
Topping
One 2-1/2 to 3-oz pkg sun-dried tomatoes, soaked in boiling water to cover and squeezed dry
2 tbsp coarsely choppped fresh basil
2 tbsp defated chicken broth
1 tbsp pine nuts
1 tbsp freshly grated parmesan cheese
1 clove garlic, roughly chopped
salt and freshly ground pepper to taste
fresh basil leaves for garnish
pine nuts for garnish
lemon wedges for garnish
thinly sliced toast or crackers
Preheat the oven to 325. Lightly coat the inside of a small loaf pan, about 7-1/2 x 3-1/2 x
2", with olive oil and nonstick cooking spray
In a food processor or blender process the chicken with the remaining pate ingredemtns, pulsing on and off until well combined and smooth. Place the mixture in the prepared pan, seal tightly with alum foil and place the loaf pan in a larger pan filled with an inch of hot water. Bake for 70 minutes or until a knife inserted comes out clean.
Remove the pan from the oven and cool on a rack for 15-20 mins. Loosen the sides with a sharp paring knife, turn out on a small platter with bottom side up and blot dry lightly with paper towels. Cover with plastic wrap and chill for 4-6 hours or overnight.
Place the topping ingredients in a food processor or blender and process until smooth.
Frost the pate with the sun-dried tomato basil mixture. Serve the pate chilled or at room temp, garnished with basil leaves, pine nuts and lemon wedges and accompanied by thinly sliced toast or crackers.
Note: walnuts may be substituted for pine nuts
Pate
3/4# boneless, skinless chicken breasts, cut into 1" pieces
2 egg whites
1 egg
2 med cloves garlic, coarsely chopped
2 shallots, coarsely chopped
2 tbsp pine nuts
one 2-1/2 to 3-oz pkg sun-dried tomatoes, soaked in boiling water to cover and squeezed dry
3 tbsp coarsely chopped fresh basil
3 tbsp freshly grated parmesan cheese
2 tbsp extra virgin olive oil
salt and freshly ground pepper to taste
Topping
One 2-1/2 to 3-oz pkg sun-dried tomatoes, soaked in boiling water to cover and squeezed dry
2 tbsp coarsely choppped fresh basil
2 tbsp defated chicken broth
1 tbsp pine nuts
1 tbsp freshly grated parmesan cheese
1 clove garlic, roughly chopped
salt and freshly ground pepper to taste
fresh basil leaves for garnish
pine nuts for garnish
lemon wedges for garnish
thinly sliced toast or crackers
Preheat the oven to 325. Lightly coat the inside of a small loaf pan, about 7-1/2 x 3-1/2 x
2", with olive oil and nonstick cooking spray
In a food processor or blender process the chicken with the remaining pate ingredemtns, pulsing on and off until well combined and smooth. Place the mixture in the prepared pan, seal tightly with alum foil and place the loaf pan in a larger pan filled with an inch of hot water. Bake for 70 minutes or until a knife inserted comes out clean.
Remove the pan from the oven and cool on a rack for 15-20 mins. Loosen the sides with a sharp paring knife, turn out on a small platter with bottom side up and blot dry lightly with paper towels. Cover with plastic wrap and chill for 4-6 hours or overnight.
Place the topping ingredients in a food processor or blender and process until smooth.
Frost the pate with the sun-dried tomato basil mixture. Serve the pate chilled or at room temp, garnished with basil leaves, pine nuts and lemon wedges and accompanied by thinly sliced toast or crackers.
Note: walnuts may be substituted for pine nuts