Chicken breast pâté

Name: Chicken breast pâté
Ingredients: 250 g boiled or oven-roasted chicken breast; 2 teaspoons whole-grain mustard; 2 tablespoons low-fat cream cheese; 1/8 teaspoon dried dill; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 1/4 teaspoon seasoning

Appetizers - Chicken breast pâté by Gabriela L. - Recipia

Mince the chicken breast as finely as possible before mixing it, so the chicken breast pâté spreads easily and has no large fibrous pieces. Whole-grain mustard and cream cheese bind it into a dense paste, speckled with mustard seeds and dill. I like how the mustard seeds stay whole on toasted bread. Prep: 10 minutes. Cook: 0 minutes. Rest: 30 minutes. Total time: 40 minutes. Servings: 2. Approximately 240 kcal and 40 g protein per serving.

Ingredients

250 g boiled or oven-roasted chicken breast
2 teaspoons whole-grain mustard
2 tablespoons low-fat cream cheese
1/8 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon seasoning

Preparation

1. Finely mince the boiled or oven-roasted chicken breast in a food processor or meat grinder. 2. Add the whole-grain mustard, cream cheese, dill, salt, pepper and seasonings. Mix until you have a smooth paste. 3. Cover and refrigerate the pâté for 30 minutes.

Notes

Boiled chicken breast usually makes a softer paste; oven-roasted chicken breast can be drier if the edges have browned too much. The pâté can sometimes remain a little coarse, especially if the meat was well roasted; if so, run it through the food processor once more before mixing everything together. Make it about half an hour before the meal; if you increase the amount, blend it in two batches so you don’t overcrowd the bowl. Serve a few cucumber slices alongside the toast. Keep it covered in the fridge and use within 3 days. Low-fat cream cheese can be replaced with the same amount of regular cream cheese; this dish contains dairy.