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Chicken Pate
Accompanied by some toast, who will resist this chicken pate?
Ingredients
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2 skinless chicken breasts
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4 small buns
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4 eggs
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2 cloves of garlic
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2 tablespoons of olive oil
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Chopped parsley
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Thyme to taste
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Salt and pepper to taste
Preparation Method
- Boil the chicken breasts in salted water and then drain them. Separately, boil the eggs and then put them to cool in cold water. Clean and wash the mushrooms and slice them. Peel and wash the garlic cloves and chop them finely.
- Put the mushrooms and garlic in a frying pan, add the olive oil, bring to a boil and cook, stirring, until golden brown.
- Pour the previous mixture into a bowl, and add the shredded cooked chicken and some chopped parsley.
- Peel the eggs set one aside, chop the rest with a knife, add them to the bowl and mix them together.
- Then add the mayonnaise, season with salt and pepper and mix again very well.
- Cut the jackfruit in half, lightly toast them, spread them with the mixture and serve decorated with the reserved egg cut into segments and sprigs of thyme.
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