Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Stuffed Chicken Breast Pate Slices Recipe
    Lost? Site Map

    Stuffed Chicken Breast Pate Slices

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 45 mins

    8 hrs

    45 mins

    yooper's Note:

    Only 3 ingredients for this elegant finger food! No one will guess that the "pate" is just ham and cheese. Prep time includes 8 hours chilling time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    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.

    Ratings & Reviews:

    • on February 06, 2006


      Spectacular recipe! Not that difficult to make, but sooo impressive looking. I've made this dish several times now, occasionally making a substitution or two along the way. I have substituted cooked shrimp for the cooked ham, and also tried this with several different kinds of cheese including mozzarella, cheddar, brick and parmigiano reggiano. All good, but the ham & swiss seems to work the best. Cheers! The Gallumphing Gourmand

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Chicken Breast Pate Slices

    Serving Size: 1 (1841 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 52.7
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 1.4 g
    Cholesterol 17.1 mg
    Sodium 19.8 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 5.3 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites