Chicken and Egg Pâté

Name: Chicken and Egg Pâté
Total time: 30 min
Yield: 2
Ingredients: 1 boneless, skinless chicken breast (135g); 1 tablespoon olive oil; 1 tomato, peeled and seeded, diced; 1 tablespoon lemon juice; 2 chopped nuts; 6 pitted prunes; 3 chopped escarole leaves; 2 toasted bread slices; Salt to taste; FOR THE POACHED EGGS; 2 tablespoons white wine vinegar; 2 eggs; Salt and black pepper to taste

1
1 boneless, skinless chicken breast (135g)
2
1 tablespoon olive oil
3
1 tomato, peeled and seeded, diced
4
1 tablespoon lemon juice
5
2 chopped nuts
6
6 pitted prunes
7
3 chopped escarole leaves
8
2 toasted bread slices
9
Salt to taste
10
FOR THE POACHED EGGS
11
2 tablespoons white wine vinegar
12
2 eggs
13
Salt and black pepper to taste

Ingredients

1
1 boneless, skinless chicken breast (135g)
2
1 tablespoon olive oil
3
1 tomato, peeled and seeded, diced
4
1 tablespoon lemon juice
5
2 chopped nuts
6
6 pitted prunes
7
3 chopped escarole leaves
8
2 toasted bread slices
9
Salt to taste
10
FOR THE POACHED EGGS
11
2 tablespoons white wine vinegar
12
2 eggs
13
Salt and black pepper to taste

Directions

1
Brush the chicken with half of the olive oil and grill both sides
2
Chop coarsely
3
In a bowl, mix together the chicken, tomato, lemon juice, remaining olive oil, nuts, prunes, and escarole
4
Season, divide, and place over toasted bread slices. Reserve
5
PREPARE THE POACHED EGGS: bring a small saucepan of water to half full
6
Add vinegar and salt
7
When the eggs start forming white rings (before boiling point), crack one egg into a cup and carefully pour it into the water
8
Wait for it to rise, then remove with a slotted spoon, place over the chicken mixture, and sprinkle with black pepper
9
Repeat the process with the second egg
10
Serve immediately
11
251 calories per serving