Chicken Spread with Arugula on Bread

Ingredients

• 200 g Chicken breast fillet
• 1 tsp lemon zest (unprocessed)
• Salt
• white pepper (freshly ground)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 150 ml poultry broth
• 2 handfuls arugula (≈50 g)
• 4 slices white bread
• 8 black olives (pitted, optional)
• 4 green olives (pitted, optional)

Instructions

1. 1.

   Wash the chicken, pat dry and rub with lemon zest, salt, and pepper. In 2 tbsp hot oil, sear in a pan on both sides until golden brown. Deglaze with lemon juice and broth, then cover and simmer gently for about 10 minutes to finish cooking.

2. 2.

   Wash and spin dry the arugula.

3. 3.

   Cut the chicken into small pieces and pulse in a food processor with 4–5 tbsp of cooking liquid and remaining oil until finely shredded. Season the pâté with salt and pepper. Spread on the bread slices and garnish with arugula and olives before serving.