Sun Dried Tomato And Basil Chicken Pate Recipe
Ingredients
3/4 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 egg whites
1 egg
2 medium cloves garlic, coarsely chopped
2 shallots, coarsely chopped
2 tablespoons pine nuts
One 2 1/2- to 3-ounce package sun-dried tomatoes, soaked in boiling water to cover and squeezed dry
3 tablespoons coarsely chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Topping
One 2 1/2- to 3-ounce package sun-dried tomatoes, soaked in boiling water to cover and squeezed dry
2 tablespoons coarsely chopped fresh basil
2 tablespoons defatted chicken broth
1 tablespoon pine nuts
1 tablespoon 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
Directions
Preheat the oven to 325°F.
Lightly coat the inside of a small loaf pan (about 7 1/2 x 3 1/2 x 2 inches) with olive oil nonstick cooking spray.
In a food processor or blender, process the chicken with the remaining pate ingredients, pulsing on and off until well combined and smooth.
Place the mixture in the prepared pan, seal tightly with aluminum foil, and place the loaf pan in a larger pan filled with an inch of hot water.
Bake for 70 minutes, or until an inserted knife comes out clean.
Remove the pan from the oven and cool on a rack for 15 to 20 minutes.
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 to 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
Lightly coat the inside of a small loaf pan (about 7 1/2 x 3 1/2 x 2 inches) with olive oil nonstick cooking spray.
In a food processor or blender, process the chicken with the remaining pate ingredients, pulsing on and off until well combined and smooth.
Place the mixture in the prepared pan, seal tightly with aluminum foil, and place the loaf pan in a larger pan filled with an inch of hot water.
Bake for 70 minutes, or until an inserted knife comes out clean.
Remove the pan from the oven and cool on a rack for 15 to 20 minutes.
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 to 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
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