Friday, June 8, 2007

Chicken Breast Pate

Chicken Breast Pate
John Calvi’s recipe from Christopher Peters.

This hors d’oeuvre is fragrant, tender, and keeps well for three days in the refrigerator. Bring to room temperature before serving.

1/2 medium onion
2 cloves garlic
12 oz bacon
16 oz uncooked chicken breast
1 egg
pinch cinnamon
1 1/2 tablespoons dry sherry

1. Preheat oven to 400F. In food processor, finely chop garlic and onion. Processing thoroughly after each addition, add bacon in two parts, chicken, egg, cinnamon, sherry.

2. Pour into ungreased glass or enamel baking dish. Bake uncovered for 30 - 40 minutes (160F). Tent with foil to prevent browning.

3. Remove from oven and let rest for 10 to 15 minutes. Can be served warm or at room temperature. Cooled pate can be tightly wrapped in double layer of plastic wrap before refrigerating.

4. Serve on thinly sliced baguettes with chutney, roasted red pepper, and parsley.

No comments: