Three Color Chicken Pate

Course : Chicken
Serves: 16
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2 teaspoons unsalted butter
2 cups onion
1 teaspoon garlic
4 pounds boneless chicken
1/2 cup red bell pepper
3 large egg white
2 Cup heavy cream
1 cup parsley
1/2 cup fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon white pepper

Preparation / Directions:

heat butter in a skillet, over a medium flame add onions and saute for 1 minute add garlic and saute for 5 minutes remove from heat and cool add half of the chicken to a food processor process to a smooth puree add 1-1/4 cups cream and pulse to blend well remove to a large bowl add remaining chicken to the food processor process to a smooth puree add remaining cream, salt, and pepper pulse to blend well combine with remaining chicken puree-mix well combine 1/3 of the chicken puree with the parsley and basil in the food processor process until smooth spread half of the white chicken puree over the bottom of a large parchment-lined loaf pan place half of the julienne red pepper on top spread the green puree on top of the pepper strips arrange another layer of red pepper on top of green puree finish with remaining white puree place into a large deep baking pan pour boiling water into large pan to the depth of filling in small pan cover both pans with foil poach @ 350 degrees for 35-45 minutes remove from oven and allow to stand for 15-30 minutes before cutting serve warm, slightly chilled, or at room temperature


Nutritional Information:

250 Calories (kcal); 13g Total Fat; (49% calories from fat); 28g Protein; 3g Carbohydrate; 108mg Cholesterol; 168mg Sodium

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