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 lots of. 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 be sure 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 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 honey 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, but don’t oil and similar slimy ones. 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 has boiled away from the pan.

To cook chicken breast pate in this way, all prefabricated components put 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 an incredible amount of 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. You will get an incredibly tender 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?

Within 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.

AT 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 boiled onions and celery), pour the oil from the pan there, a glass of broth in which the breasts were cooked, rum or cognac, melted butter and cheese, chopped with 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 of 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 the holiday table. It can be spread on crispy toast, fresh loaf. But there is more great ideas. Use chicken breast pâté for stuffing rolls or baskets from shortcrust pastry. It will be a great 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. Enjoy your meal!

Chicken breast pate will help you out in many life situations. For example, you can serve it with toast for breakfast, make sandwiches in the afternoon, and serve it as an original snack for a holiday. From this article you will learn how to cook pate from a variety of flavors.

Pate with walnuts

This dish will certainly be appreciated by your loved ones, so prepare it with a margin. How to make chicken breast pate with nuts:

• Boil 600 grams chicken fillet until ready. Place one peeled carrot, one small onion, and two cloves of garlic into the pot along with the chicken.
• Place the prepared chicken, carrots and onions in a blender bowl. Send there 200 grams of peeled walnuts and a few tablespoons of broth.
• Grind all the ingredients, season them with salt and nutmeg.
• Peel, chop and fry a few onions in vegetable oil.
• Mix the sauté with the pate and grind the ingredients again with a blender.

Cool down finished product in the refrigerator for an hour, and then serve it to the table with toast or slices of black bread.

Chicken breast with cheese

Here is another variation on the theme of chicken pate. The dish is prepared as quickly as it disappears from the table. To make chicken breast pate, you will need:

• Bake until cooked in the oven 800 grams of chicken fillet.
• Peel, chop and fry two onions in a pan.
• When the products have cooled, pass them through a meat grinder several times. Do the same with 200 grams of hard cheese.
• Combine the pate, 150 grams of room temperature butter, salt and spices to taste in a bowl.

If a ready meal seems dry to you, then add a few tablespoons of chicken broth to it.

Chicken breast pate in a blender

This original snack will decorate any festive table and will attract the attention of guests. Chicken breast and liver pate is prepared as follows:

• Peel, finely chop and fry one onion in butter.
• Add 500 grams to the pan chicken liver(pre-prepared and cut into pieces).
• Pour in 100 ml of dry red wine and wait until it has completely evaporated. At the end, add 50 ml of cognac and set it on fire.
• Separately, fry 500 grams of chicken breast, cut into small pieces. For flavor, add a few sprigs of rosemary and garlic to taste.
• Pour 100 ml of dry white wine into the pan and simmer the chicken breast in it for a few minutes.
• When the wine has evaporated, grind the meat with a blender, and then pour it with 100 ml of whipped cream and 50 ml of martini. Season the ingredients with salt and pepper. You can add roasted pistachios to the minced meat.
• Mix the liver with 50 grams of butter, nutmeg and a little salt. After that, grind it with a mixer or blender.
• Lay on the foil in layers first and then chopped liver. Roll up a roll with paper, sprinkle it with nuts and place in the refrigerator for a day.

Serve the finished dish to the table chilled with dried in microwave oven white loaves.

Pate "Bright" in the microwave

The dish got its name not only for the original color, but also for unusual taste. Cook with us chicken breast pate with spices and see for yourself. Recipe:

• Take 300 grams of chicken fillet, cut it into small pieces, place in glassware for microwave and pour boiling water. Close the meat with a lid and place in the microwave for a quarter of an hour.
• When the chicken is done, let it cool down and shred it.
• Boil and peel two chicken eggs.
• Peel one large carrot, cut into circles, place in a suitable glass dish along with salt, bay leaf, allspice and rosemary. Cook it for three minutes.
• In a blender bowl, place the carrots (do not pour out the water), eggs, chicken, a clove of garlic, a quarter teaspoon of turmeric, hot pepper and ground ginger.

Beat the products until a paste-like state, adding, if necessary, "carrot" water (removing Bay leaf and peas Serve the dish to the table with bread or baguette.

Good day, my dear guest!

Believe me, the taste of this amazing appetizer will not leave anyone indifferent. In addition, the dish has a very wide range of uses. Fits perfectly into daily menu in the form of a spread on a morning sandwich, will act as tasty supplement in combination with a tomato for any porridge or potatoes, it will perfectly satisfy your hunger in terms of a snack. All in all, a real lifesaver!

Agree that many people associate chicken pate with liver, we will have a completely different option, refined and very tasty - chicken breast pate with nuts, this recipe will take quite a place of honor even on any festive table. Whether it's a birthday New Year or other family holiday.

By the way, there is also.

Here is a list of what we need to make homemade pate.

INGREDIENTS

• Chicken breast - 250-300 grams
• Walnuts - 5-6 pieces
• Onion - 1 large head
• Carrots - 1 large or 2 medium root vegetables
• Butter - 50-70 grams
• Garlic - 1 clove (optional)
• Ground black pepper and salt - to taste
• Vegetable oil - 2 tablespoons (for frying)

Of the kitchen assistants, a meat grinder and a blender will be involved. It will take us about 30-40 minutes to cook everything (including cooking meat).

RECIPE: CHICKEN BREAST PATE

STEP 1

Boil the chicken breast. Add carrots to the meat bowl onion, bay leaf and allspice peas. As a result, after about half an hour we get not only original product for cooking chicken pate, but also a wonderful fragrant broth.

STEP 2

While the breast is boiling, we are preparing the rest of the ingredients. We clean the onion, cut a quarter into rings and send it to a heated frying pan.

We bring it to a state of transparency and softness and put the butter. We remove from the pan.

This time I put in the broth an insufficient amount of carrots to make a pate, so I decided to add it, passivating it in a pan until soft.

By the way, I advise you to take tasty, that is, sweet carrots, as this has an effect on the overall taste of the snack.

Now we need to get the walnut kernels. We do it in any convenient way. The main thing is to get results.

STEP 3

Now that all the ingredients for the chicken breast pate with nuts are prepared, let's get them together. This is done as easy as shelling pears using a conventional meat grinder. We scroll through it all the components.

STEP 4

We spread the resulting mass into a blender bowl. Add salt and pepper. I'm in without fail I put another garlic passed through the press. It gives the appetizer some spicy note. If you don't like it, don't post it.

You can make a low-calorie pate from chicken breast. 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 on the 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 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;
• 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).

Enjoy your meal!

Chicken pate made from boiled and fried chicken is radically different in taste. Boiled meat is less nutritious and more suitable for a dietary and children's table.

Fragrant meat puree not only is the basis of cereal casseroles and an excellent filling for baked vegetables with a strong skin - eggplant, tomatoes, zucchini. A layer of the finished pate can be rolled up with a napkin, stuffed with hard-boiled eggs or large slices of boiled carrots.

An unsealed product, especially with fresh herbs, is not stored for more than two days, even in the refrigerator.

Ingredients

• 3-4 boiled drumsticks, thigh or fillet
• 50-80 g butter
• 0.5 tsp salt
• 3-4 pinches of ground black pepper
• 1 pinch ground nutmeg
• 3-4 stalks of green onions
• 1-2 garlic cloves

How to make chicken pate

1. Peel the boiled chicken meat from the drumsticks or thighs into a bowl food processor. It is desirable to separate it from the peel and lived. Rinse the green onion stalks and chop them with a knife. Also pour into a bowl.

2. Melt the butter in a water bath or in a microwave. Pour half of the melted fat into the bowl over the chicken meat.

3. Add salt, black ground pepper and ground nutmeg. Grind the whole mass with a combine for 10-15 minutes, including a pulsating mode and slightly scraping off the sticky mass on the walls of the bowl with a spatula.

4. When the contents of the bowl are completely crushed and mixed, transfer the finished meat puree to another container.

5. Then fill a jar or container with a lid with chicken pate, lightly tamping it down. Pour remaining melted butter over the top of the pâté and refrigerate for 1-2 hours.

6. After the specified time, your pâté will cool completely and be ready for tasting. Such an appetizer can be stored for 1-2 days, and even better - immediately served at the table.

Note to the owner

1. There is no food processor, but the recipe for this pate attracted? No problem. Firstly, even an ordinary submersible blender will be able to chop the chicken, because in boiled she is pliable and soft. Secondly, in modern manual meat grinders there is a sufficient choice of nozzles. By passing poultry meat twice through the one that has miniature cells, the hostess will receive a mass of acceptable consistency.

2. Half of the indicated dose of butter can be replaced with thick, like sour cream, cream with maximum fat content. They need to be strongly heated and poured into the semi-finished product at the stage of its grinding. But it is only necessary to cover the finished pate in a jar ghee- this is required for reasons of safety of the meat product.

3. In a snack, veins and lumps of cartilage are undesirable. To get rid of everything that can spoil the snack, you need to carefully probe each piece of meat with your fingers - centimeter by centimeter. chicken bones hollow, and therefore on the fault their fragments are very sharp. Such dangerous fragments must also be completely removed.

4. Homemade chicken pate is a great filling for stuffing many products: boiled eggs, cut into "boats", baked zucchini and eggplant, small squash. They make pasta and cereal casseroles with it.