Chicken meat pate recipe. Classic homemade chicken liver 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 prepare a delicious and tender chicken breast pate.

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. To learn all the subtleties of this culinary process, the advice of 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 the dietary version, chicken pate is 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 long-term heat treatment, as this will make it tough. 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 orange zest in it, and the familiar dish will 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.
• Put the diced boiled breast, carrots, garlic cloves and walnuts into the blender bowl.
• 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.
• We spread paprika, potato starch and chili to the breast. 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 egg whites to the mass, pour in the 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.
• Remove the food film from the finished sausage 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.

You can make a low-calorie pate from chicken breast. Unlike store-bought counterparts, it will not contain harmful additives, fats and flavor enhancers. Thanks to auxiliary products, chicken breast pate will not be dry, as hostesses suggest. It can be prepared in minutes. It does not require special skills and expensive products. Homemade pâté is 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. Add fried mushrooms and a little broth remaining after cooking to chicken meat. 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 the contents into a glass container. 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 flavor.
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. Taste the chicken pate with cheese, add the 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;
• sweet 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 with chicken broth, cream, boiled milk, boiled lard, butter, fried or boiled vegetables.
3. When boiling meat, flavoring additives should be added: onion, garlic, herbs, spices.
4. When whipping the pate mass, you can add a little lemon juice to the chicken. 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 different types of meat (duck, rabbit, goose, pork or beef, liver) pre-cooked to readiness to the chicken.

Bon appetit!

Pate recipes

Very fragrant, tasty and tender chicken breast pate - try it and you can cook it according to our recipe at home with detailed photos and videos

45 min

255 kcal

5/5 (2)

I don’t know about you, but I just love tender meat pates, which seem to me an incredibly useful invention. Indeed, what would we do without pâté? How many times fragrant, delicious substance, spread on bread and butter, rescued us in difficult situations, when it was not possible to have a full meal!

My family knows how to cook pates, and my mother reached the most impressive heights of skill - her pates are always unrealistically tasty and are perceived as a full-fledged, main dish, and not just an additive “for a snack”. So today, having decided to prepare for you a step-by-step recipe for making homemade chicken pate, I used my mother's cookbooks. So let's get started!

Did you know? It is surprising, but initially the word "pate" was used to refer to the Strasbourg pie - a round product made of puff pastry with minced meat inside, which Pushkin mentioned in the novel "Eugene Onegin". A little later, the test component of the pate simply went out of fashion, and a great many options for “minced meat” were added - now the dish is prepared from any meat, as well as eggs, mushrooms or seafood, so you can choose absolutely any to your taste and budget.

Kitchen appliances

If possible, prepare ahead of time the dishes, tools and appliances that you will need in the process of making chicken breast pate:

• a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more,
• a large frying pan with a diameter of 22 cm,
• deep bowls (several pieces) with a capacity of 450 to 900 ml,
• teaspoons,
• tablespoons,
• linen or cotton towels,

• sharp knife,
• measuring cup or kitchen scale
• grater medium and large,
• cutting board,
• wooden spatula,
• kitchen potholders,
• in addition, keep your blender or food processor with a chopper ready to prepare the ingredients more correctly and quickly.

You will need

The basis

Additionally

• 3 - 4 cloves of garlic;
• 20 ml sunflower oil;
• 2 bay leaves;
• 6 g of table salt;
• 8 g black ground pepper.

The classic, “same” chicken breast pate is made from the above ingredients, so if you want to add additional components to the base, do it wisely - for example, it’s better not to include sweet bell pepper in the list, because it doesn’t fit well with other ingredients and can make your pâté less dense in texture.

Instead of sunflower oil, I recommend using extra virgin olive oil, as it is more neutral in taste and will in no way affect the aromatic properties of your dish. In addition, the taste of the pate can be enhanced with your favorite spices - for example, I often add ground garlic, dried basil or coriander.

Cooking sequence

Preparation

Important! Some chefs advise not to boil the chicken breast, but simply stew it in a pan along with carrots and onions. However, I consider this method uneconomical, because the broth can then be used as the basis for soup, and the stewed chicken fillet is not as tender in pate as boiled.

The first stage of preparation

Did you know? With the help of a multicooker, you can cook just an excellent frying. To do this, heat the sunflower oil in the bowl of the device using the “Frying” or “Stew” program, and then pour the chopped onion into it. Simmer the mass in the same mode for about five minutes, then add the prepared garlic and immediately cancel the program. Stir the frying and leave it to cool under the closed lid of the multicooker.

The second stage of preparation

That's all! Your exceptionally delicious and fragrant homemade chicken breast pate is completely ready! To make your dish even more attractive, I advise you to mix in a little fresh herbs, chopped in a blender, as well as red sweet pepper, chopped into small strips.

Also, remember that chicken pate is a very perishable dish, so do not keep it on the table for a long time, especially during the hot season. If the pate gives off sourness, then it has deteriorated, and you can’t use it, even if you really want to.

Chicken breast pate video recipe

In the video below you can see the step-by-step preparation of a delicious chicken breast pate.

The world of pates is very diverse, so it would be wrong not to learn about other recipes for this delicious dish, which are sure to come in handy for every housewife. For example, cook an amazingly delicious home-made chicken liver pate, which we all remember from childhood, when such delicacies were in short supply in Soviet stores.

In addition, do not miss a very unusual, yet not very common in our area - pork liver pate, famous for its indescribably delicate structure. In addition, I can’t help but mention the classic “goose liver pate” - this type of pate was invented first, so you should definitely try it.

In contact with

What you need:

• chicken fillet - 1 pc.;
• onion - a small head;
• salt, spices.

Cooking process:

• Washed and divided into large pieces, boil the breast together with the onion. Salt the water first.
• Remove the boiled meat from the broth. Cool and grind with a blender. The onion is thrown out of the broth.
• Then add salt and spices and pour in the broth, bringing the pate to the desired consistency.

Chicken fillet pate with vegetables

This recipe is one of the easiest. Replace oil with broth - get a dietary option.

Ingredients:

• chicken breast - 600 g;
• carrots - 1 pc.;
• butter - 150 g;
• onions - 3-4 heads;
• garlic - 2 cloves;
• salt, nutmeg - to taste.

How to cook:

• We cut the breast and carrots into large pieces and cook together for about half an hour. At the end of cooking, add a pinch of salt. Do not cook for a long time, otherwise the meat will become tough. Do not discard the rest of the broth.
• We chop the onion arbitrarily (we will chop anyway) and fry in a piece of butter. At the end of frying, add chopped garlic to the onion, wait a minute and remove the pan from the heat.
• Mix boiled carrots and breast with fried onions and garlic, add the rest of the butter. Grind the mixture with a blender or meat grinder.
• At the end, add salt and nutmeg to taste.
• We dilute the pate with broth. Remember that too thin it will set, so don't go overboard with the thickness. Beat the mixture again and leave to harden.

Another version of the diet pate with vegetables

Ingredients:

• chicken - 650 g;
• large carrots - 2-3 pcs. (about 300 g);
• onion - 1 pc.;
• hard-boiled eggs - 3 pcs.;
• Apple vinegar;
• salt - 1-1 ½ tsp;
• ground black pepper;
• dill.

How to cook:

• Boil chicken and carrots together. If desired, add peppercorns to the water for cooking, and 5 minutes before the readiness of the bay leaf. Don't forget to salt the water.
• At the end of cooking, leave the carrots and chicken in the broth until cool.
• Finely chop the onion and marinate in apple cider vinegar for 5-10 minutes.
• Grind chicken with carrots with a blender or meat grinder.
• To the carrot-chicken mass, add the eggs, chopped on a coarse grater.
• Then dill is poured, chopped with a knife or cut with scissors.
• The last to use is onion, from which vinegar is drained, and salt and spices.

Chicken pate with nuts

Walnuts are used, as well as peanuts, pistachios and hazelnuts. When adding fresh herbs, the shelf life is shortened from 72 hours to a day.

Ingredients:

• chicken breast - 500 g;
• nuts - 80 g;
• butter - 100 g;
• dill;
• salt, black pepper, paprika.

How to cook:

• Chicken is boiled in water, steamed or stewed.
• Nuts are dried in a pan, but not fried.
• The cooled nuts and chicken are crushed, and then mixed.
• Add spices and oil, which is pre-softened.
• Chopped dill. It is not recommended to grind it, otherwise the finished dish will acquire an unappetizing color.
• Bring the mixture to the desired consistency with the broth left over from the chicken, milk, cream or plain boiled water.

The second option with nuts

You will need the following products:

• chicken meat - about ½ kg;
• walnuts - 5 kernels;
• garlic - a clove;
• fresh cilantro - ½ bunch;
• natural yogurt without additives - 1 tbsp. l.;
• juice of ½ lemon (or less);
• olive oil (or any vegetable oil) - 1 tsp;
• salt, red ground pepper.

How to cook:

• Boil the chicken, grind with a blender. Press the garlic through a press. Finely chop the nuts with a knife, but not to the state of flour. We chop the greens with scissors. Add the listed ingredients to the minced meat. Then follows the turn of salt and pepper, yogurt with juice and butter. At the end, beat again or just mix.

Chicken pate with mushrooms

From mushrooms, chanterelles, boletus, mushrooms, champignons are used. With forest mushrooms, the dish will turn out more fragrant and tastier.

Ingredients:

• chicken - 300 g;
• mushrooms - 300 g;
• butter - 120 g;
• onions - 2 heads;
• sour cream - 3 tbsp. l.;
• mustard - 1 tsp;
• salt, spices to choose from.

Cooking method:

• Boil the fillet cut into arbitrary pieces. If desired, add bay leaf, allspice and black peppercorns to it when cooking. Spices make the meat more flavorful.
• Boil the mushrooms and put them in a colander to drain excess liquid.
• Cut the onion and fry it in half the norm of butter.
• When the onion is browned, add the mushrooms. We fry for about 5 minutes.
• We combine chicken and onion-mushroom mixture, beat with a blender.
• Add sour cream, mustard, spices, the rest of the softened butter and grind again.

Lower calorie chicken pate with mushrooms

Ingredients:

• chicken fillet - about 700 g;
• carrots - 1 pc.;
• onions - 2 heads;
• boiled mushrooms - about 200 g;
• butter - 50 g;
• salt, spices.

How to cook:

• We cook chicken, carrots and one onion together. When the meat with carrots is cooked, we take out their broth, and discard the onion (it just gives flavor to the broth). We do not pour out the broth itself.
• Chop the second onion and fry with mushrooms. Cool down.
• Place all the ingredients in a blender bowl and grind.

If the pâté seems dry, add the remaining chicken broth after cooking. If desired, cream is poured in, but the calorie content of the dish increases. In order for the pate to remain dietary, the butter is initially replaced with cream.

Recipe with dried fruits (prunes)

Lovers of extraordinary tastes will appreciate this recipe. Prunes add zest to the taste of the finished pate, light sourness. Chicken liver is also added to the meat.

Products:

• chicken - 300 g;
• onion - head;
• chicken liver - 200 g;
• milk - ½ cup;
• prunes - 12 pcs.;
• butter - 1 tbsp. l.;
• seasonings.

How to cook:

• We wash and dry the meat and liver, cut arbitrarily into pieces. We chop the onion in half rings.
• We take a cauldron or a deep frying pan. We heat the oil in it and fry the onion.
• When the onion turns yellow, add meat and liver. Fry for 3-5 minutes.
• Pour milk into the mixture, cover with a lid and leave to simmer for about 30 minutes.
• Wash the prunes, dry and cut into pieces.
• When the products in the pan are cooked, grind them with a blender or pass through a meat grinder.
• We add spices to the mass.
• We evaluate the consistency of the future pate. If necessary, add more boiled milk.
• At the very end, add pieces of prunes and mix again.

Chicken pate with cheese

To prepare the dish, they take any soft cheese, but when preparing a diet dish, they buy low-fat cheese. This pate is incredibly tender.

Ingredients:

• chicken - 400 g;
• soft cheese - 150 g;
• onion - head;
• butter - 2 tbsp. l.;
• salt;
• a mixture of peppers;
• laurel leaf.

How to cook:

• Boil chicken with one bay leaf.
• Fry the chopped onion head in butter until golden.
• First, beat only the meat, and then again with the onions.
• Then whisk with cheese. Soft cheese makes the pâté creamy, so no liquid (water, broth, milk) is added.
• At the end, salt and a mixture of peppers are poured.

Diet chicken pate with eggs

This version of the recipe is the best for sandwiches on the festive table.

What products will be needed:

• chicken - 400 g;
• eggs - 2 pcs.;
• carrots - 1 pc.;
• garlic - clove;
• butter - 2 tbsp. l.;
• salt;
• paprika and turmeric - ½ tsp each

How to cook:

1. Boil the bird and eggs (hard boiled).
2. Grind the cooled meat and boiled eggs with a blender.
3. Finely chop or grate the carrots, then fry in butter to soften.
4. Add carrots and chopped garlic to the egg-meat mixture, season and salt.
5. In conclusion, beat the mass again.

Chicken pate with cheese and nuts

The recipe is similar to those described above (with cheese and nuts), but excludes oil in the composition.

Ingredients:

• boiled chicken meat - 300 g;
• low-fat soft cheese - 125 g;
• garlic - a small clove;
• walnuts - a handful;
• juice of ½ lemon.

Cooking method:

We put all the ingredients in a blender, in addition to nuts, and grind. Pour in the nuts and grind the mass so that they remain in pieces.

baked apple recipe

The dish prepared according to this recipe is tasty, tender and unusual.

Ingredients:

• chicken breast - 1 pc.;
• apples of sour varieties (pr. Antonovka) - 4 pcs.;
• mint, white ground pepper.

How to cook:

• Boil the breast in salted water. We pierce the apples with a toothpick in several places and bake in the oven.
• We place the cooled pieces of meat in the blender bowl, as well as apples without skins. Season with pepper and mint, grind. Salt if necessary.

The Secrets to Making Delicious Chicken Pate

1. Boil the meat in advance and store it in the refrigerator or freezer.
2. When boiling a bird, to improve the taste, add spices (peppercorns, laurel), onions, garlic or herbs.
3. Lemon juice improves the taste of the bird.
4. Fried foods add oiliness (respectively, and calories), but boiled foods are less tasty.
5. Store the dish in cling film or covered with a lid, otherwise a dark crust will form.
6. The pate taken out of the refrigerator is thick, so it is taken out in advance to spread sandwiches.

Try the listed recipe options, choose your favorite, and also experiment with the ingredients!

Today I have a pâté for you again. Yes, yes, you probably already know that all kinds of pates are a versatile snack that can be used in a variety of cases, both for sandwiches, and as a filling in pancakes and baskets, and as a hearty snack for a festive table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we are next in line - chicken fillet pate, tender, with a soft structure, tasty and very appetizing.

Like all similar recipes, this pate is very simple, it cooks quickly and is liked by both adults and little whims. But still, there are some nuances on how to cook chicken pate at home so that it certainly turns out to be very tasty and interesting. I will be happy to share with you all the intricacies of this process with a detailed description and photographs.

Ingredients:

• 1 chicken breast (weighing about 200 grams);
• 1 small onion;
• 1 small carrot;
• vegetable oil for frying;
• 50-70 g butter;
• salt, black pepper to taste.

How to cook chicken pate at home:

We clean the onions and carrots, three carrots on a coarse grater, cut the onion into thin half rings. We pass the vegetables until soft in vegetable oil. It is most convenient to do this over low heat, remembering to periodically stir the onion and carrots.

Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Let cool and cut as desired.

Chicken fillet pate can be prepared in two ways: twist the ingredients in a meat grinder or chop with a blender. Both methods have the right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. The meat grinder is good for large volumes - then the subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its work. This time I was making some chicken breast pate, so I called in a blender to help. We spread the onion, carrot and chopped chicken fillet in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (do not forget to get it out of the refrigerator in advance) and turn on the blender again.

Then we try the pate - for sure you will want to add spices to it. The classic option is salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, herbs de Provence will add bright notes to the pate, and dried basil will make it an Italian-style recipe ... In general, do not limit yourself, try and experiment so that your chicken breast pate will pleasantly surprise everyone with its unusual taste.

That's all, our pate is ready.

You can serve it separately as an independent snack, or you can make wonderful sandwiches.

As you can see, there is nothing complicated in the chicken fillet pate recipe, everything is simple and fast enough. I hope you will definitely cook it and share your impressions in the comments. And you can also post a photo of your pate in our VKontakte group.