Chicken Breast Pate
5 servings
35 minutes
Chicken breast pâté is a delicate, airy dish with a rich flavor that pairs wonderfully with crispy baguette and butter. Its roots trace back to Italian cuisine, where simplicity and the richness of natural ingredients are valued. The secret to its exquisite taste lies in the combination of tender chicken meat, aromatic onion and garlic, as well as the harmony of butter and olive oil. The light texture of the pâté makes it ideal for morning breakfasts or aperitifs before the main course. Thanks to minimal thermal processing, the ingredients retain their natural flavor, while the infusion process enhances their aroma. This pâté is an excellent choice for refined appetizers that highlight the finesse and sophistication of Italian gastronomy.
1
Rub the chicken breasts with salt and pepper, steam for 12-15 minutes depending on size. Wrap in foil and cool. Pass through a meat grinder.
- Chicken breast: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Clean the onion and garlic, chop into medium pieces. Sauté the onion and garlic with salt and pepper in a mixture of oils over low heat for 15 minutes. Pour in about 100-120 ml of chicken broth, blend with an immersion blender until smooth.
- Onion: 2 heads
- Garlic: 3 cloves
- Butter: 60 g
- Olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
3
Mix ground chicken with onion sauce until smooth, adding more salt and pepper if needed. Cover the pâté with plastic wrap and let it rest in the refrigerator for at least 2 hours. Serve with baguette toasts, butter, and olives.
- Chicken breast: 500 g
- Salt: to taste
- Ground black pepper: to taste