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Rolled chicken canapés with sardine pâté and sage

Rolled chicken canapés with sardine pâté and sage

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Chicken strips spread with sardine pâté, rolled around a piece of sage, and then fried in a pan, before being placed on squares of fried bread.

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Recipe from Rotlimena, Atoj, Dante Cardoso Pinto de Almeida, adapted by Recette de cuisine · · updated on

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A taste of Brazilian appetizers: the sardine pâté complements the chicken inside, sage adds a fragrant touch, and the crispy fried bread provides a satisfying base.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodfrying pan

Ingredients

8 people
  • $9.23
  • $0.69
  • $0.06

Directions

  1. Cut the chicken fillets into strips and pat them dry. ≈ 8 min
  2. Spread a thin layer of sardine pâté on each slice of bread, place a small piece of sage leaf on top, lightly salt, roll it up, and secure it with a toothpick. ≈ 10 min
  3. Heat the rolls in a pan with some margarine, turning them frequently, until they are cooked through. Set aside.
  4. In a separate frying pan, brown the bread squares in the remaining margarine.
  5. Pierce each chicken roll with a toothpick, place it on a slice of bread, and serve. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 8 chicken breast fillets
  • 1 loaf of white bread, sliced and then cut into small squares
  • 200 g of margarine
  • 1 small tin of sardine pâté
  • 3 leaves of sage
  • salt

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