Ingredients:

2 pounds boneless skinless
chicken meat (other than breast)
1 skinless boneless chicken
breast (about 6 oz.)
2/3 cup white bread crumbs
(could be seasoned)
1/2 cup heavy cream
4-5 scallions
3 oz cooked ham
1/2 cup shelled pistachio nuts
1/4 tsp ground nutmeg
3/4 tsp salt (or to taste)
3/4 tsp ground white (or black)
pepper
1 tsp extra virgin olive oil

Place bread crumbs into large
bowl.
Add heavy cream.
Mix with spoon and let crumbs
soak.
Trim all fat, tenderloins and
connective tissue from both
chicken meat and chicken
breast.
Cut chicken breast in half,
lengthwise.
Cut each half into 1/4-inch
thick strips.
Cut each strip in half,
lengthwise.
Cut strips into cubes, crosswise.
Place the other chicken meat
into food processor.
Pulse until chicken meat is
well-ground and smooth.
Preheat oven to 350 degrees F.

Chop scallions finely.
Add ground meat to soaked
bread crumbs.
Add chopped scallions.
Cut ham into strips, crosswise.
Cut ham lengthwise.
Add chicken breast and ham to
ground meat.
Add pistachio nuts and nutmeg.
Add ground pepper.
Add salt.
Mix all ingredients well.
Line baking tray or oven-proof
dish with extra-wide strong foil
about 18 inches long.
Pour 1 tsp olive oil onto foil.
Spread oil all over foil with brush.
Place meat mixture in center of
foil and form a log about 12
inches long and 3 1/2 inches
thick.
With wet hands, press meat
together gently to make meat
log smooth and neat.
Bring together sides of foil and
fold over securely to enclose.
Twist ends of foil and fold them
down neatly.
Bake in preheated oven for 1
1/2 hours. Let cool in dish and
chill until cold, preferably
overnight. Serve pate cold with
green salad or warm pate
slightly and serve with orzo or
rice.
Chicken and Pistachio Pate
This recipe requires a bit of effort but the result
is amazing!
Adapted from

Simple French Food
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