Stuffed Chicken Breast Pate Slices

1. 1

   Preheat oven to 350.

2. 2

   Butter a medium roasting pan.

3. 3

   Combine the ham and cheese in a food processor and process, using the steel knife, until mixture is smooth, like a pate.

4. 4

   Divide into 8 equal portions, each the size of an Italian sausage to match the length of the chicken breast, crosswise.

5. 5

   Put 1 ham and cheese roll onto the center of a whole chicken breast.

6. 6

   Wrap each side of the breast around the roll and place in a buttered roasting pan, seam side down.

7. 7

   Assemble all the breasts the same way.

8. 8

   Place the stuffed breasts side by side, so that they fit snugly together.

9. 9

   Season with salt, pepper and paprika.

10. 10

    Bake for about 45 minutes until golden brown on top.

11. 11

    Remove from the oven and cool completely.

12. 12

    Drain and discard fat and juices.

13. 13

    Cover pan and refrigerate overnight.

14. 14

    Skin the breasts.

15. 15

    Cut each breast, crosswise, into thin slices, about 10 per breast.

16. 16

    Arrange in layers on a serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.