Pate’ Stuffed Chicken Breast with Apricot Glaze

Stuffing chicken breast with a pate is not a new idea but it’s not one I have made use of too often. Pate always seemed to me, it was kind of an upscale thing you would serve at cocktail parties. Over the years, I have probably made more than my share of liver, salmon or pesto pates for various catering events.

Although pate is believed to have originated in ancient Rome, it is essentially a French dish. The recipes are not always extravagant and widely vary from the humble appetizer to one of the world’s most expensive dishes. Traditionally, pate consisted of baked dishes served in a crust or molded into a ‘terrine’. Terrines are usually a coarser, denser texture, making them more satisfying to serve for a main course.

There are no fixed ingredients for preparing a pate — the choice is yours. Classic choices are chicken liver, oysters, bacon, fresh herbs with various cheeses, all ground into a paste-like consistency. Generally with pate, your ingredients are cooked and cooled then processed into a paste.  The mixture is then placed in a mold, covered and refrigerated overnight. In the case of terrines, after prepared, they are baked slowly and then refrigerated for at least 24 hours before slicing and serving.

In France, enjoying pate with a baguette, accompanied by wine and cheese for lunch in an outdoor setting would be most common. Pate and it’s variations are actually a very familiar and integral dish to many countries.

My inspiration for this meal today was the fact I had some Brie cheese that I wanted to use up. It actually tasted even better than I though it would which was probably due to the fresh basil used. I hope you give it a try and enjoy it as well.

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Pate' Stuffed Chicken Breast with Apricot Glaze

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Rating: 5
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Course

Main Dish

Cuisine

American, French

Servings

MetricUS Imperial

Ingredients

Chicken Breasts

• 4 boneless, skinless chicken breasts

Pate Filling

• 1/2 cup walnuts,
• 1 cup fresh basil
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 170 grams Brie cheese, cubed
• 60 grams cream cheese,
• 1 egg
• 1/2 tsp EACH salt & pepper
• 1/4 tsp crushed red pepper
• 1/2 - 3/4 cup apricot preserves
• 4 Tbsp Fig-Balsamic, olive oil dressing ( I like the one Kraft makes)

Course Main Dish Cuisine American, French Servings MetricUS Imperial Ingredients Chicken Breasts 4 boneless, skinless chicken breasts Pate Filling 1/2 cup walnuts, 1 cup fresh basil 1 clove garlic, minced 1 Tbsp olive oil 170 grams Brie cheese, cubed 60 grams cream cheese, 1 egg 1/2 tsp EACH salt & pepper 1/4 tsp crushed red pepper 1/2 - 3/4 cup apricot preserves 4 Tbsp Fig-Balsamic, olive oil dressing ( I like the one Kraft makes)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chicken Breast

1. Preheat oven to 375 F. Grease a baking dish well & set aside. Between two pieces of plastic wrap, place chicken breast, smooth side down; gently flatten to 1/4-inch thickness. Place 2 breasts in baking dish.

Pate Filling

1. In a food processor, place walnuts, basil & garlic, slowly adding the olive oil, pulsing until mixture becomes paste like. Add brie, cream cheese & egg; pulse to blend. Season with salt & pepper.
2. Divide mixture between the 2 chicken breasts in baking dish; top with 2 remaining flattened breasts. Spread apricot preserves over each breast. Dot with 'Fig Balsamic' olive oil dressing. Lightly spread to cover apricot preserves. Sprinkle each breast with crushed red peppers.
3. Bake, uncovered for about 40 minutes or until chicken & pate filling are cooked. Remove from oven, slice each breast in half to make 4 servings.
4.