1 kg of boneless, skinless chicken breast cut into small pieces
3/4 cup of unsalted butter
2/3 cup of finely chopped white onion (only the white part)
1/4 cup of finely chopped fresh parsley
3 egg whites
2 1/4 cups of heavy cream, chilled
Salt and black pepper to taste
1 pinch of ground nutmeg
1/2 cup of chicken broth
2 cups of tightly packed spinach leaves (180g)
2 cups of tightly packed manjericão leaves (112g)
1/4 cup of heavy cream, chilled
Molded Tomato and Garlic Sauce
1.7 kg of tomato pulp, seedless, and chopped
4 cloves of garlic, finely chopped
Salt and black pepper to taste
2 tablespoons of olive oil or vegetable oil
1/2 tablespoon of grated lemon zest
1 kg of boneless, skinless chicken breast cut into small pieces
3/4 cup of unsalted butter
2/3 cup of finely chopped white onion (only the white part)
1/4 cup of finely chopped fresh parsley
3 egg whites
2 1/4 cups of heavy cream, chilled
Salt and black pepper to taste
1 pinch of ground nutmeg
1/2 cup of chicken broth
2 cups of tightly packed spinach leaves (180g)
2 cups of tightly packed manjericão leaves (112g)
1/4 cup of heavy cream, chilled
Molded Tomato and Garlic Sauce
1.7 kg of tomato pulp, seedless, and chopped
4 cloves of garlic, finely chopped
Salt and black pepper to taste
2 tablespoons of olive oil or vegetable oil
1/2 tablespoon of grated lemon zest
To make the pie: grind the chicken breast in a food processor or blender until it forms a smooth paste
Let it sit in the refrigerator for 1 hour
While that's chilling, melt the butter over low heat
Add the onion and parsley, and cook, stirring occasionally, for about 10 minutes or until they're soft
Let it cool
Pulse half of the chicken paste and half of the onion mixture through a food processor or blender
Add half of the egg whites and blend well
Repeat with the remaining ingredients
Chill everything in the refrigerator until it's cold
Pour half of the chicken mixture into a liquidizer or blender, with the motor running, slowly add 1 cup plus 2 tablespoons of heavy cream
Blend for 1 minute and repeat with the remaining ingredients
Add the seasonings and blend well
Bring the chicken broth to a boil in a large skillet
Add the spinach and manjericão, and stir just until wilted (less than 1 minute)
Drain and squeeze out excess liquid
Pulse in a blender with 1/4 cup of heavy cream and add half of the chicken mixture
Repeat with the remaining ingredients
Bake the oven at 180°C
Line a 22x12cm English muffin tin with parchment paper
Pour half of the chicken mixture into the tin
Cover with half of the spinach mixture, and use a knife to make swirling motions to create a marbled effect
Repeat with the remaining ingredients
Bash the tin on a flat surface to remove any air bubbles
Wrap the pie in aluminum foil, place it in an oven-safe dish, and add water to reach halfway up the sides
Steam-bake for 1 1/2 hours or until cooked through
Allow to cool
Place a heavy object on top of the pie and refrigerate for at least a day before serving
To serve: let the pie sit at room temperature for 1 hour before serving
For the sauce: combine all ingredients
Serve with 12 portions.
