Chicken Stuffed with Findlater's Venison Pate

Readers, I’ve been working away on a few ideas with Findlater's Fine Foods recently.  For those of you who don’t know them, they are based in Linlithgow and are proudly flying the flag for Scottish ingredients and produce.  They do an amazing range of fresh pates and dips, make with some fantastic ingredients. 

Findlater's recently sent me a selection of their pates and dips to try out some experiments in the kitchen.  I’ve done some pate on oatcakes (it’s a classic, who wouldn’t?!) but wanted to post up a recipe of something a bit more unique.  Yes folks, I’ve stuffed a chicken ballotine with venison pate. 

The good news, I made this on a weeknight, so it honestly doesn’t take long to prep and cook.  Also, if you are struggling with time, here’s a tip – use frozen vegetables.  They are prepped, are a timesaver and you can even buy frozen mash (who knew?) All of these could help you prepare a home cooked meal in half the time.  People are quick to dismiss frozen – but it’s much  better than having a microwave meal “for speed”.

Chicken stuffed with FIndlater's Venison Pate

This serves two, but is easy to double up to feed four as a dinner party main.

Happy Cooking!

Chicken Stuffed with Findlater's Venison Pate

Ingredients (serves 2)

2 chicken breasts – butterflied and bashed flat

1 tub Findlaters Venison Pate

Selection of frozen vegetables

Mashed potato

Gravy of your choice

Method

1. First, prep your chicken. Butterfly each breast in half and using a rolling pin or something heavy, bash the chicken to flatten out.

   

   Butterfly each chicken breast

2. Fill each chicken breast with two teaspoons of Findlater'sVenison Pate, then close the chicken breast so the filling is in the middle.

   

   Stuff chicken with pate

3. Take a piece of clingfilm, seal lengthways and then swing around holding the ends (like a sweet wrapper) until a tight seal is formed then tie the ends together, so no water can get inside the package.  Repeat with the second chicken breast.
4. Turn on a pan of water to a medium heat and once boiling, drop in each parcel to the pan and cook for around 20-25 minutes depending on the thickness of the chicken.  Remove from the pan and once cool enough to touch, remove the clingfilm wrap on each. 
5. Heat a frying pan with 25g butter and once melted, add each chicken breast to the pan, cook for 5 minutes until golden, turning once.  Remove from pan, slice and serve.
6. Cook vegetables to your liking, prepare gravy and serve alongside the chicken.

Disclaimer: I was sent a selection of samples from Findlater's to try.  Any opinions expressed are my own.