Categories: Appetizers, Poultry 
      Yield: 6 servings 
  
      2 lb Skinned/boned breast chicken      1/8 ts Freshly grated nutmeg 
    2/3 c  White part only leek            2 1/4 c  Well-chilled whipping cream 
    1/4 c  Shallots                          1/2 c  Chicken broth 
    3/4 c  Unsalted butter                     2 c  Tight-packed leaves spinach 
      3    Eggs whites only                    2 c  Tight-packed leaves basil 
  1 1/2 ts Salt                              3/4 c  Well-chilled whipping cream 
    1/4 ts Freshly ground pepper           
  
  (See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree 
  in processor in 2 batches to very smooth paste. Refrigerate until well 
  chilled, at least 1 hour. 
   
  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 pan with plastic wrap, leaving 
  5-inch overhang. Pour half of white chicken mixture into pan. Cover with 
  half of spinach mixture. Using knife, swirl through layers to create marble 
  effect. Repeat with remaining chicken and spinach. Tap pan on work surface 
  to settle pate. Fold overlapping plastic over top of pate. Cover pan 
  tightly with foil. Place loaf pan in deep roasting pan. Pour enough water 
  into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and 
  bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate 
  overnight. 
   
  Unmold pate onto platter. Let stand at room temperature 1 hour before 
  serving. Pass Tomato & Garlic Sauce separately.