William Rolle (Cafe Rolle) jokingly called this “French meatloaf”, and I can agree. However it’s still delicious and much different from a traditional meatloaf. A combination of chicken, bread, herbs, and seasonings. You’ll love every slice.
- 1 stale demi loaf (sliced) or 2 cups of breadcrumbs
- 1 cup of fat-free half & half
- 5 chicken breasts
- Herbes de Provence
- 1 cup of sunflower or canola oil
- 3 eggs
- 1/2 cup of shallots, chopped
- 1 clove of garlic, minced
- 1/2 cup of curly parsley, chopped
- 1/2 cup of goat cheese
- Salt to taste
- Pre-heat the oven to 350°. Use a little of the oil to grease the inside of a loaf pan.
- Place the bread or breadcrumbs into a bowl. Pour the half & half all over it and allow it to soak.
- In a baking dish or pan, place the chicken breasts in and sprinkle salt and the Herbes de Provence. Douse the chicken/herbs with the oil.
- Place the pan into the oven and bake for 20 minutes.
- Remove chicken from oven and slice up into small pieces. Place it into the bowl with the bread/half & half mixture.
- Add in the three eggs.
- Place the total mixture into a meat grinder or food processor. Grind or process until it's a rough mush.
- Add in the shallots, garlic, curly parsley, and goat cheese, mix well.
- Place the final mixture into a loaf pan and bake for 45 minutes.
- Remove the pan when a golden crust forms. Allow the pâté to cool before serving.
Herbes de Provence is just a blend of herbs known to the Provence region (marjoram, thyme, savory, basil, rosemary, sage and fennel seeds). You can find it in most grocery stores.
I would not use Olive Oil in this recipe. I know it's tempting to reach for it, but the Mediterranean flavor of the oil will clash with the other flavors in this dish. Try to stay with sunflower, canola, or vegetable oil.
Be sure to use stale bread in creating this dish. Fresh will just not bring you the results you want. If you do not have a meat grinder, then I'd suggest using bread crumbs.
If you use a food processor, I'd suggest grinding up the mixture in quarters. Dumping it all in only makes a big mess and you want to get a rough mush as opposed to a fine purée.
I personally liked to stay with chicken breasts and low-fat ingredients, but you're free to use anything you like. Use full-fat half & half, dark meat chicken, duck, goose, or the livers of chicken, geese, or beef.
You could serve slices on top of a mixed green salad with a vinegrette on the side. Make a sandwich with a nice crunchy baguette, or even on its own.