How to cook chicken breast pate. Chicken breast pate in a blender

Recipe 1: Homemade chicken breast pate with vegetables

The easiest version of a very tasty and simple chicken breast pate. If you replace the oil with broth, you get an excellent diet dish.

Ingredients

600 grams of breast;

1 carrot;

150 grams of butter (we take butter);

3-4 onion heads;

Salt, nutmeg;

2 cloves (or more) garlic

Cooking

1. Fill the sliced ​​\u200b\u200bbreast with water, put the carrots peeled and cut into washers, cook together for 30-35 minutes. No longer is needed, otherwise the white meat will become tough. At the end, you can add salt.

2. Shred the onion. The shape and size of the pieces does not matter. We fry with a part of the oil, at the end we put chopped cloves of garlic, we do not cook it for a long time.

3. We connect boiled carrot, breast and fried onions, put the remaining oil. It is desirable to soften it, puree it in any convenient way.

4. Add spices, a little nutmeg, evaluate the consistency.

5. Remember that the pate will still harden. So you don't have to make it too thick. Dilute to desired consistency broth and whisk again.

Recipe 2: Homemade Chicken Pate with Nuts

For this fragrant chicken pate at home, we use walnuts. But there are also options with pistachios, hazelnuts, peanuts. We make according to your taste and the availability of products.

Ingredients

Half a kilo of fillet;

80 grams of nuts (or more);

100 grams of oil;

Dill green;

Salt, paprika, black pepper.

Cooking

1. Boil the chicken or cut into pieces, add water and simmer. Can also be steamed. In general, we choose the most convenient option for ourselves.

2. We dry the nuts in a pan, do not fry much, so that there are no scorch marks. Then cool well, chop a small part into pieces.

3. Grind boiled chicken and the rest of the nuts. We add spices soft butter. We beat well.

4. Put chopped dill. It is better to cut it, not grind it. Otherwise, the color of the paste will become strange.

5. Adjust the density of the pate with broth, boiled water. You can add milk or cream.

Recipe 3: Chicken pate at home with mushrooms

For mushroom chicken pate at home, you can take chanterelles, boletus, honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not so fragrant, but also tasty.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp homemade mustard;

Salt, spices;

3 spoons of sour cream;

2 bulbs onions.

Cooking

1. We cut the fillet arbitrarily, cook until tender. We put any spices in the broth, Bay leaf ok, peppercorns to make the chicken flavorful.

2. Boil the mushrooms separately. We drain the water.

3. You need to heat half the oil in a frying pan.

4. Shred the onion heads, put in a pan, fry.

5. As soon as the pieces become transparent, add the mushrooms. Let's cook together for a few minutes.

6. Combine the boiled chicken with mushrooms, beat with a blender.

7. Add spices, the rest of the oil, put sour cream and beat well again. If you want, then part of the fried mushrooms can be set aside, cut and added like this. The pate will be more beautiful.

Recipe 4: Chicken pate at home with prunes

Chicken and prunes are an amazing combination. So why not use it in pâté? The dish is very tasty, has a slight sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also take chicken offal.

Ingredients

1 head of onion;

350 grams of chicken;

150 grams of chicken liver;

100 ml of milk;

12 pieces of prunes;

Spices, some oil.

Cooking

1. Cut the chicken into cubes, twice the size of the liver. Everything must be washed and dried beforehand.

2. Shred the onion in half rings. Throw in a cauldron or large frying pan, fry for a minute. You can add more onion to taste.

3. Add chicken and liver, fry for another minute. Pour in the milk, cover and simmer over low heat for about 40 minutes.

4. While the curtain is being prepared, cut the prunes into small cubes.

5. We cool the cooked products, puree them. We put spices, but not very much, so that they do not interrupt the taste of prunes.

6. If the mass is too thick, then you can pour in more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade Chicken Liver Pate

Liver pate is one of my favorites. Especially if it is made from tender chicken offal. And stewed vegetables will dilute the taste.

Ingredients

0.5 kg of liver;

150 grams of fat;

2 carrots;

2 onions;

Spices.

Cooking

1. We immediately wash the liver and throw it into the cauldron, you can not cut it. Add chopped bacon. If you wish, you can fry it a little first. It will taste even better.

2. Shred the onion in half rings, peeled carrots in thin rings and send to the liver.

3. Pour half a glass of water, put on the stove.

4. Stew for half an hour over low heat.

5. Then open, salt and pepper, you can throw a couple of cloves of garlic, spices. Put a leaf of laurel on top, but it is better not to deepen it. In general, complete freedom in the composition of spices.

6. Cover and simmer for another 10 minutes.

7. Grind in any convenient way. But! If there is a lot of broth at the bottom of the cauldron, then do not pour it all out. The vegetables are juicy and the pâté can be weak.

8. If, on the contrary, the mass is steep, then dilute with vegetable oil, cream, milk. In general, anything!

Recipe 6: Homemade Chicken Pate with Cheese

A wonderful spread for sandwiches, which will require any soft cheese. It is not necessary to use the expensive one, we take the simplest one, and the chicken and spices will ennoble its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

A mixture of peppers;

1 leaf of laurel;

1 onion;

50 grams of oil.

Cooking

1. Cook chicken with bay leaf. It is not necessary to use the breast. You can take the tenderloin from the thigh, legs.

2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to blush, you immediately need to turn it off.

3. Put the boiled fillet into the blender container, beat.

4. Add the onion, beat together.

5. Now put the cheese, beat and taste. Add salt and pepper.

6. Cheese gives a creamy texture and usually does not need to dilute the pâté. But if desired, it can always be made thinner.

Recipe 7: Chicken pate at home "Bright" with an egg

Really bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

1 carrot;

0.5 tsp turmeric;

0.5 tsp paprika;

Salt pepper;

Oils 50 grams;

1 clove of garlic.

Cooking

1. Boil the chicken, cut into pieces, put in a blender container.

2. We also put boiled, peeled chicken eggs. We cook hard.

3. Shred the carrot and fry in oil until completely soft, the root crop should not crunch. You can pour a little water and simmer under the lid.

4. We send the carrot to the chicken, throw the garlic, all the other spices, do not forget to salt and beat. That's all!

Chicken pate at home helpful tips and tricks

You should not cook a lot of chicken pate, as it does not last longer than 72 hours in the refrigerator. And if you add fresh herbs, then only a day. Therefore, if you see a surplus, it is better to freeze them immediately. Or put in the filling for pies, pancakes.

The color of the pate will be more cheerful if bright spices are added to it: curry, paprika and others. You can finely chop the bell pepper. It does not give much juice and dilutes the gray mass.

And the taste of the pate will become more fun if you add chopped pickled cucumber, pickled mushroom, any grated cheese, smoked bacon. By the way, this way you can ennoble even store-bought pate, which seems boring.

Chicken liver and breast do not need long-term heat treatment. From this they only become drier and tougher. But if suddenly the product turned out to be undercooked, then you can send the pieces to the microwave for a few minutes. They will get ready.

Chicken breast can be made low-calorie pate. Unlike store counterparts, it will not contain harmful additives, fats and flavor enhancers. Thanks to auxiliary products, pâté from chicken breasts will not be dry, as the hostesses suggest. It can be prepared in minutes. It does not require special skills and expensive products. Pate home cooking Perfect for healthy snacks and sandwiches.

Classic recipe

Chicken breast pate with walnuts

Required Ingredients:

• breast - 450 gr;
• walnuts - 6-7 pcs;
• garlic - 2 cloves;
• salt, spices to taste.

Cooking time: 40 minutes.

Calories: 161.8 kcal.

1. Cut the breast into pieces so that it cooks faster. Place it in water, add bay leaf, spices, salt. Cook until done.
2. Remove meat from broth and set aside. Set aside the broth, it will come in handy for making pate mass.
3. Peel the nuts, roast them and chop them. By roasting, they will acquire an exquisite taste.
4. Place pieces of meat in a container, add chopped nuts to them, squeeze garlic through a press and pour in a little broth. Beat everything with a blender until fluffy.
5. Adjust the amount of broth, salt and spices to your taste. Whisk until the pâté has the desired consistency.
6. Store in a glass container under a lid or cover with food cellophane.

Chicken breast pate with mushrooms

Required Ingredients:

• chicken breast - 380 gr;
• fresh mushrooms - 100 gr;
• bulb;
• cream - 2-3 tbsp. l;
• olive oil- 15 gr;
• nutmeg;
• spices, salt to taste.

Cooking time: 45 minutes.

Calories: 110.7 kcal.

1. Cut the pre-boiled breast into slices and place in a bowl for whipping with a blender.
2. Peel the onion, fry it with fresh mushrooms in olive oil. In the process of frying, when the vegetables are browned, pour cream into the pan. Mix, salt and remove from heat.
3. TO chicken meat add fried mushrooms and a little broth remaining after cooking. Whisk everything until fluffy.
4. The fluffiness of the consistency of the pate and the taste can be adjusted with the help of the broth and your favorite spices.
5. Nutmeg will add piquancy to the pate. Beat the mass well again, place it in a glass dish and cover with a lid.

diet option

Required Ingredients:

• chicken breast - 500 gr;
• carrots - 1 pc;
• soy sauce;
• spices.

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

1. Rinse the carrots thoroughly, peel and cut off the stem. Add chicken fillet and carrots to boiling water. Cook until done.
2. Cut the cooled meat into pieces, add carrots and beat with a blender.
3. To the whipped mass, in small portions, add the broth in which the chicken was cooked. The broth will add tenderness and splendor to the pate. If it is not added, the mass will be dry. It should be noted that the broth will add some calories to the pate, but these numbers will be insignificant. You can reduce calories by spreading it not on bread, but on diet biscuits.
4. Instead of salt at the final stage, add soy sauce and your favorite spices to the pate at your discretion. Spices have no calories, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

Required Ingredients:

• chicken fillet - 350 gr;
• chicken liver - 250 gr;
• bulb;
• carrots - 1 pc;
• spices, salt.

Calories: 105.9 kcal.

1. Wash the meat well, remove the films, boil water and place it there to cook. Add peeled carrots and onions. In the process of cooking, salt and season with spices. You don’t need to put a lot of spices, it’s better to add them at the final stage, then they will sound richer in the dish.
2. Boiled products, if necessary, cut into pieces. Place in a blender bowl.
3. Whipping the meat with vegetables and liver, pour the broth in which they were cooked into the bowl in small portions.
4. Taste the resulting mass and adjust the consistency, it should not be too thick or liquid.
5. Pour content into glass containers. Top with food cellophane. Keep refrigerated.

Chicken breast pate with cheese

Required Ingredients:

• chicken fillet - 480 gr;
• soft cheese - 200 gr;
• garlic - 2 cloves;
• peanuts - 30 gr;
• salt, spices;
• broth left after cooking.

Cooking time: half an hour.

Calorie content: 112.4 kcal.

1. Boiled chicken meat in salted water with spices, cool to a warm state.
2. Roast the peanuts with a little salt to give them a tangy taste.
3. Place the chicken pieces in a bowl for whisking, add soft cheese there and chop everything well.
4. Pour peanuts, some favorite spices to the whipped mass and mix everything with a blender.
5. If the mass turned out to be thick, you can add the broth left after boiling the chicken.
6. try chicken pate with cheese to taste, add missing components if necessary.
7. Store in the refrigerator, covered with food cellophane.

Recipe for chicken breast pate with vegetables

Required Ingredients:

• chicken fillet - 380 gr;
• tomato -1 pc;
• Bell pepper- 1 PC;
• bulb;
• oil for frying;
• sugar - 0.5 tsp;
• nutmeg, coriander, basil, salt.

Cooking time: 50 minutes.

Calories: 98.5 kcal.

1. Chop the onion, put it to fry in olive oil. When it turns golden, add chopped tomato and bell pepper. Add some sugar to enhance the taste.
2. We pass the boiled meat through a blender, salt to taste and season with spices. Pour the fried vegetables there, mix well again.
3. If the pâté is too thick, add the broth little by little. Once again we process the products with a blender, adjust the amount of salt and spices to your liking.
4. Thanks to vegetables, chicken pate turns out tasty, fragrant and takes on an appetizing look. You can make sandwiches from it or simply add it to main dishes, stuff tartlets and other products.

1. So that the pate can be cooked very quickly, it is recommended to store boiled chicken meat in the refrigerator.
2. So that the pate is not dry, you need to dilute it chicken broth, cream, boiled milk, boiled lard, butter, fried or boiled vegetables.
3. When boiling meat, add flavor additives: onion, garlic, herbs, spices.
4. When whipping the pate mass, you can add a little to the chicken lemon juice. Vinegar does not need to be added, as it dries the meat, and the chicken breast itself turns out to be dry.
5. The fried components that are added to the pate give it an oiliness. And if you boil them, the dish is less high-calorie.
6. When preparing pate masses, you can experiment with tastes, add a wide variety of products. It can be vegetables, nuts, offal, cheese and dairy products, eggs.
7. Chicken breast pate can be stored in the refrigerator for several days. But one should take into account the fact that if it is not covered with a lid or cling film, a dark crust may form.
8. The pate taken out of the refrigerator will always be thicker than when it is warm. Therefore, it is recommended to get it out of the refrigerator before cooking sandwiches.
9. Buying a chicken breast with a skin, you can remove it or grind it into a pate. Thanks to the skin, the mass will be oily, but this will add calories to the dish.
10. You can add pre-cooked until cooked to the chicken different types meat (duck, rabbit, goose, pork or beef, liver).

Bon appetit!

1. Peel the onion, carrot and garlic, rinse under water, dry and cut into pieces of any size. But do not cut them very finely so that they do not dry out during frying.

See also the video recipe on how to cook chicken fillet pate:

Many housewives, not trusting the quality of store products, cook various pâtés themselves. For some reason, it is generally accepted that only offal is suitable for this. However, it is not. Today we will cook delicious and tender pate from chicken breast.

Such a simple dish at first glance, like chicken breast pate, can actually be quite capricious. If the proportions of the ingredients are incorrectly calculated, then it is easy to end up with a dry pate. Know all the subtleties culinary process advice from experienced chefs will help us:

• So that the pate does not turn out dry, you need to add butter or vegetable oil or lard to it.
• IN dietary option chicken pate diluted with cream or milk.
• It is best to grind the ingredients with a blender. So we get a homogeneous and tender mass.
• Add bright spices such as paprika and curry to add color to the pâté. A good solution would be chopped Bulgarian pepper, besides, it will give a lot of juice.
• Chicken breast does not need a long heat treatment because it will make it hard. And if the meat turned out to be undercooked, bring it to readiness in the microwave oven.

You can diversify the taste of chicken pate with the following ingredients:

• vegetables;
• mushrooms;
• nuts;
• eggs;
• cheese;
• dried fruits.

And remember that chicken pate can be stored for no more than 72 hours, so do not prepare it for future use. And if you have a little product left, use it as a filling for pancakes or pies.

Chicken pate: an exotic recipe

How can an ordinary chicken pate be exotic, you ask. It's simple: we put in it orange peel, And familiar dish sparkle with new flavor notes. And if you are not a fan of culinary experiments, just do not add this ingredient.

Compound:

• 0.5 kg of chicken breast;
• 250 g mushrooms;
• 2 eggs;
• 3 art. l. cream;
• 3-4 st. l. breadcrumbs for breading;
• salt;
• butter;
• ground black pepper;
• orange.

Cooking:

• We wash the breast, dry it and grind it in a meat grinder.

• We clean the mushrooms, wash them, cut them in a convenient way and pass them through a meat grinder. If you want the mushroom pieces to be felt in the pâté, just chop them finely.

• We clean the orange with a brush and rinse, and then pour boiling water over it. Cut off the zest and rub it finely. We need 2 tsp. zest.

• Whisk the eggs lightly.

• Now mix all the prepared ingredients, salt and season with pepper. You can put chopped greens.
• Add breadcrumbs to the minced meat and pour in the cream. Mix it thoroughly. We should get a homogeneous mass.

• We take a deep baking dish, cover it with parchment, and grease it with butter. Lay out minced meat.
• Cover the mold with foil and place in the oven. We bake the pate at a temperature threshold of 180 degrees for 50 minutes. Then remove the foil and continue to cook the dish for another 10-15 minutes.
• Cool the pate and serve.

Delicate pate in a hurry

The easiest way to cook chicken breast pate in a blender. Boil the meat and carrots in advance and beat all the ingredients. The whole process will take about half an hour.

Compound:

• 0.6 kg chicken breast;
• vegetable oil;
• 4 bulbs;
• carrot;
• 200 g of shelled walnuts;
• ½ tsp salt;
• 50 ml of broth;
• ½ tsp ground nutmeg;
• 2-3 garlic cloves.

Cooking:

• We thoroughly wash the meat and boil it in lightly salted water.
• We clean the carrots and cook them too. By the way, this can be done in one pan with breast.
• In a blender bowl, put the diced boiled breast, carrot, garlic cloves and walnuts.
• Add a little broth and beat all the ingredients with a blender until smooth.
• Now salt the pate and season with pepper and nutmeg, mix.
• We clean the bulbs, chop and sauté in vegetable oil.
• We spread the onion in the pate and beat with a blender, sparing no effort.
• Cool and serve the pate to the table. A little secret: if the pate turned out to be dry, add a little melted butter and beat it with a blender again.

Pate-sausage for a dietary diet

Chicken pate at home can be cooked in the form of sausages. Such a dish will become a favorite breakfast of your household and a highlight of any holiday table.

Compound:

• 0.5 kg of chicken breast;
• 100 ml cream;
• 2 eggs;
• 1-2 garlic cloves;
• 1 tsp salt;
• 1 tsp ground paprika;
• 1 tsp potato starch;
• ½ tsp ground chili pepper.

Cooking:

• We wash the breast, dry it and finely chop. Grind the meat with a blender.
• Spread the paprika to the breast, potato starch and chili. The amount of the latter varies depending on your taste preferences.
• Salt the resulting mass and put garlic in it.
• Of the eggs, we only need whites, so we separate them from the yolks. It is most convenient to do this with the help of a special device.
• Add to mass egg whites, add cream. Beat the minced meat with a blender until smooth.
• In the center of a sheet of parchment paper, lay out the resulting minced chicken and distribute along the entire length.

• We cover the minced meat on one side with parchment, and then carefully wrap the sausage. Tip: if the parchment tears, you can simply wrap the sausage on top with a new sheet, and then you don’t have to start all over again.

• We roll up the so-called roller and tie it on both sides with a thread, like candy.
• On one side we tie a long thread and tie it around the sausage, as shown in the photo.

• We tightly wrap our sausage-pate with a baking bag and tie it well so that no water gets inside during cooking.
• We lower the workpiece into hot water and cook for 20 minutes, turning it over, on both sides. Of course, we need a large pot.
• WITH finished sausage remove the food film and leave it to cool for an hour.
• Then we put the pate-sausage in the refrigerator for several hours, and you can serve the dish to the table.

Attention: you can store such a pate for no longer than five days. And so that the sausage does not weather, do not remove the parchment paper.

Who doesn't like to have breakfast in the morning? delicious loaf on which is smeared meat pate? Such a sandwich will help you gain strength and calmly wait for your lunch break without a hungry rumbling in your stomach. Today we offer to cook chicken breast pate at home. We hope that our recommendations for cooking will be useful to every housewife.

Why cook on your own?

Many will ask why cook it yourself if the stores have a huge selection of ready-made pâtés? Pros home cooking so many. After all, only by cooking on your own, you will be sure of the quality and freshness of the products, prepare the dish to your liking.

We can never say with certainty that pate makers use clean tools and utensils, that all ingredients are fresh. Also, we will never know the exact composition. You never know what kind of meat, and was the meat used? There will never be room in your kitchen vegetable fats, soy powders, flavor enhancers, dyes and other chemical products. Convinced? Then let's move on to cooking.

Chicken Breast Pate: Recipe One

We offer you to consider a very tasty and easy-to-cook recipe. We will add some nuts so that the dish has a unique aroma and taste. Your household will appreciate this product culinary arts, so we recommend preparing it for the future so that everyone has enough and left for the second time! So what do we need to prepare?

• Chicken breasts without skin - 0.6 kilograms.
• One medium carrot.
• 50 ml vegetable oil.
• Onions - four medium heads.
• Peeled walnuts - 200 grams.
• Salt to your taste.
• 150 grams of sweet cream butter.
• Two cloves of garlic.
• A gram of ground nutmeg and the same amount of black pepper.

Cooking method

In order to make things go faster, we suggest chopping carrots and breasts, boil them together with one head of onion and garlic. You can let it cool down a little, or you can immediately use a blender to turn the products into a puree. To make the pate not too thick and spread well, when grinding with a blender, add the broth in which the breast with root vegetables was cooked. Next, walnuts are added, and also crushed, mixed in the total mass.

Now you need to melt the butter and pour it into the pate, salt and pepper, pouring a little nutmeg.

Why the rest of the bow? We need to cut it very finely, put it in vegetable oil and mix with pate. If you do not like such an ingredient, then you can refuse it by using one onion for the pate itself.

So, the dish is ready, you can serve it on the table!

Delicious pate with mushrooms

if you love Forest mushrooms you won't find the best combination! To make chicken breast pate and mushrooms, you will need a few ingredients that can be found in the refrigerator of a thrifty hostess. You can freeze your favorite mushrooms from the summer, just don’t oil them and the like are slimy. Mushrooms, milk mushrooms, waves or chanterelles are perfect. And you can cook from assorted! What ingredients are needed and how much?

• One chicken breast.
• 200 grams of frozen mushrooms (we took mushrooms).
• One medium sized carrot.
• Medium bulbs - two pieces.
• 50 grams of sweet cream butter.
• Two tablespoons of vegetable oil.
• Pepper and salt to taste.

Cooking

Boil one head of onion, breast and carrots. Please note: for this pate, you must immediately remove the onion after boiling water! When ready, we remove the skin from the breast, you can cook without it at all, be guided by your taste.

Peel and finely chop the second head of the onion, add to the mushrooms fried in vegetable oil only after all the liquid from the pan has boiled away.

To cook chicken breast pate in this way, put all the prepared components in one bowl and grind with a blender. There is no need to melt the oil, it should be room temperature. We cut it into pieces, do not forget about salt and pepper, add everything to the crushed mass and beat with a blender again. Chicken breast pate and mushrooms are ready! Let's start with the next recipe.

Chicken breast and liver pate

Everyone knows about the benefits of the liver for the body. It has incredible amount trace elements, vitamins, and if you eat it at least once every two weeks, you can forget about anemia. The recipe has more ingredients and will take longer to cook, but the result is worth it. It will turn out incredible delicate product! You will need:

• chicken liver - half a kilo;
• breasts - two pieces;
• one nutmeg;
• fortified red wine - half a glass;
• stalk of celery;
• Jamaican black pepper - six pieces;
• three bay leaves;
• two onion heads;
• two cloves of garlic;
• rum or cognac - 80 milliliters;
• any hard cheese - 100 grams;
• pepper, salt.

How to cook?

For ten minutes, the liver is boiled, cleaned of films and fat. Add wine, a little salt and nutmeg to the water. As it boils, do not forget that it is necessary to remove the foam.

IN clean water put the breasts, celery, peppercorns, laurel. Breasts should be without skin and fat, we do not need these components at all.

Pour vegetable or olive oil into a frying pan, lightly sauté onion and garlic on it, before that, peeled and finely chopped.

We put all the prepared ingredients in a single bowl (except for boiled onions and celery), pour the oil from the pan, a glass of broth in which the breasts were cooked, rum or cognac, melted butter and cheese, chopped into shavings, pepper and salt. Grind all this with a blender to a creamy state and put it in the refrigerator for an hour.

Pate with cheese

We invite you to familiarize yourself with simple recipe. Even an amateur chef can handle it. Such a chicken breast pate is prepared very quickly, but in the same way it is swept off the table. There are few ingredients, so let's start cooking right away.

Eight hundred grams of breast must be baked in the oven. It is this method of preparation that is remarkable this recipe. Throw in a little finely chopped onion. When all the ingredients are ready and cooled, prepare a meat grinder with a fine grate. The components need to be scrolled several times. In the same bowl, skip two hundred grams low-fat cheese hard grade(may fit "Russian", which is a little weathered after lying in the refrigerator). Mash one hundred grams of sweet butter with a fork and add to the pate. Don't forget to salt and pepper everything.

Conclusion

So, now you know that making chicken breast pate at home is not at all difficult! It will take no more than half an hour to cook it, but you will be happy to treat your family and guests with a delicious homemade dish.

By the way, any of the presented pastes can become great addition To festive table. It can be spread on crispy toast, fresh loaf. But there is more great ideas. Use chicken breast pate for stuffing rolls or baskets from shortcrust pastry. It will be great idea cold and light snack. Before serving, the pate can be decorated with sprigs and green leaves.

You can cook pate sandwiches for your child so that he can have a snack during the school day, treat friends. In general, use a personally prepared dish at your own discretion, it will never be underestimated. Bon appetit!