4 tablespoons of butter
1 medium onion, chopped
4 cloves of garlic, minced
500g of chicken breast
2 sprigs of rosemary
1 tablespoon of thyme
1 teaspoon of salt
3 tablespoons of English Worcestershire sauce
1 cup of softened butter at room temperature
3/4 cup of raspberry gelatin
4 tablespoons of butter
1 medium onion, chopped
4 cloves of garlic, minced
500g of chicken breast
2 sprigs of rosemary
1 tablespoon of thyme
1 teaspoon of salt
3 tablespoons of English Worcestershire sauce
1 cup of softened butter at room temperature
3/4 cup of raspberry gelatin
In a warm bowl, combine 4 tablespoons of butter, the onion and garlic
Microwave on high for 5 minutes
Add the chicken breast, rosemary, thyme, salt, and English Worcestershire sauce
Mix well
Cover and microwave at the same power for 10 minutes
Remove from the oven and blend everything in a processor until smooth
Add the softened butter and mix well
Pour into an ungreased 9.5 x 20.5 cm loaf pan, lined with parchment paper, greased with oil, and refrigerate for at least 6 hours or overnight until firm
Carefully remove from the mold and place on top of the raspberry gelatin
Serve with toast.
