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| Chicken Breasts Stuffed w. Pâté |
| Ingredients
2 large boneless, skinless chicken breasts, halved and pounded flat coarse salt freshly ground white pepper 1/3 cup liver pâté 1/4 cup soft white bread crumbs 4 shallots, minced 1/4 cup unsifted flour 2 tablespoons unsalted butter 1/2 cup chicken stock Method Heat oven to 350° Spread breasts flat and season with salt and pepper. Mix pâté, crumbs and shallots; place 2 tablespoons on each breast, roll up and secure with poultry pins. Dredge rolls with flour and brown in butter in a heavy skillet over moderately high heat, about 5 minutes. Transfer rolls to an ungreased shallow casserole, add broth; cover, bake 20 minutes just until the juices run clear and the meat is tender. Remove poultry pins and serve. Variation Spicy Ham Stuffing Prepare as directed, stuffing breasts with 1/2 cup ground boiled ham mixed with 1 lightly beaten egg yolk, 1 teaspoon Dijon mustard, and the bread crumbs and shallots called for. |
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