Yield: 24 units
Cooking time: 50 minutes
Calories: 65 units
500 g skinless chicken breast, skinless
1 small onion, chopped
1 tablespoon Oliva Castelo olive oil
2 tablespoons finely ground oatmeal
2 tablespoons chopped parsley
1 teaspoon salt
1 ½ cups breadcrumbs (bread)
2 tablespoons olive oil Oliva Castelo
Biquinho Habanero Pate with Castelo Peppers and Garlic
Place the minced chicken breast in a bowl and set aside. Sauté the onion in Oliva Castelo olive oil until soft. Wait for it to cool and toss the chicken with the oatmeal, chopped parsley and salt. Mix well until you get a homogeneous mass. Cover with plastic wrap and refrigerate for about 20 minutes. Place the eggs in a bowl and lightly beat with a fork. Oil your hands and shape into nuggets. Dip in beaten egg and breadcrumbs. Place in a baking dish greased with half the Castelo Oliva and brush with the remaining oil. Put in a preheated oven (200◦C) for about 15 minutes. Flip to the other side and cook for another 15 minutes or until golden brown. Remove and serve with Biquinho Habanero pepper pâté and Castelo garlic.
Tip: Chicken breast can usually be found in butcher shops and supermarkets. But if you prefer, buy a chicken breast and grind it in a food processor.