Chicken breast stuffed with pate

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This mushroom duxelle stuffed chicken breast recipe is a delight to make and very tasty. It will visually impress your dinner guests. I discuss these below but you can use any vegetables you like.

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Duck liver pate, mushrooms, and chopped pistachios create a delicious filling for this stuffed, roasted chicken. Preheat an oven to degrees F degrees C. Mix the salt, white pepper, and paprika together in a small bowl; set aside.

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Ingredients: 3tbsp cream cheese or mascarpone 1tbsp finely chopped herbs, such as rosemary or parsley 2 garlic cloves, finely chopped 2 skinless chicken breasts 4 slices Parma ham or prosciutto Olive oil. Put cream cheese or mascarpone in a bowl, add chopped herbs and garlic. Stir in some seasoning and set aside.

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Gordon Ramsay keeps it simple with only five ingredients, all big on flavour. Enjoy your ricotta and thyme Parma ham-wrapped chicken with steamed greens or mashed potatoes. Recipe taken from Healthy Appetite by Gordon Ramsay.

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Reduce heat and simmer, covered for 30 minutes just until the chicken breasts are fork-tender. On underside of each chicken breast, spread about 1 tablespoon liver pate, mounding it slightly. Set bowl with gelatin mixture in ice water and let it stand about 20 minutes until well chilled but not thickened.

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Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, tips and videos delivered to your inbox daily. Privacy Policy. Home Recipes Anne Burrell.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Member recipe by josswalden. Chicken breast stuffed with either pesto or grated cheese wrapped in bacon.

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Chicken breast stuffed with foie gras served with a smoked sea salt and shiitake mushroom risotto and raw white mushroom salad. Peel and finely dice the onion. Wash and roughly chop the chervil.

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Chicken ballotine is the 'restaurant style' dish that's crazy simple to make. This recipe is different to your usual stuffed chicken- when sliced, the perfect cross section will really make an impact on your eyeballs and tastebuds as you eat. Whack it out next time you need to cook a fancy dinner.

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Several weeks ago, David and I found this cute little used bookstore in Evanston that had a small room devoted entirely to cookbooks. One of them was entitled Chicken Breasts: new and classic recipes for the fairest part of the fowl by Diane Rozas. Being a lover of chicken breasts particularly, I found this to be a win.

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