HERBED CHICKEN PATE

Ingredients:

• 2 lb Skinned/boned breast chicken
• 2/3 c White part only leek
• 1/4 c Shallots
• 3/4 c Unsalted butter
• 3 Eggs whites only
• 1 1/2 ts Salt
• 1/4 ts Freshly ground pepper
• 1/8 ts Freshly grated nutmeg
• 2 1/4 c Well-chilled whipping cream
• 1/2 c Chicken broth
• 2 c Tight-packed leaves spinach
• 2 c Tight-packed leaves basil
• 3/4 c Well-chilled whipping cream

Preparation:

• Meanwhile, thinly slice leek and shallot.
• Melt butter in heavy small skillet over low heat.
• Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes.
• Cool.
• Combine half of chicken with half of leek mixture in processor.
• Puree until smooth.
• Add half of egg whites and process until smooth.
• Transfer to bowl.
• Repeat with remaining chicken, leek mixture and egg whites.
• Refrigerate until well chilled.
• Blend half of chicken mixture, salt, pepper and nutmeg in processor.
• With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube.
• Blend 1 minute.
• Transfer to large bowl.
• Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream.
• Combine both chicken mixtures.
• Bring chicken broth to boil in large skillet.
• Add spinach and basil and toss until just wilted, about 45 seconds.
• Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pa