Bone the chicken and remove skin. Reserve 1 breast. Grind the chicken meat or use food processor to make a thick paste. Cut remaining breast in large chunks and place in mixing bowl. Add ground chicken and remaining ingredients, carefully folding until it is well blended. Line a 9 inch spring form cake pan or 2 loaf pans with the chicken skin or parchment. Turn mixture into pan. Place filled pan on a cookie sheet or under a double layer of foil to catch drippings. Bake at 350ºF. for 1 1/2 to 2 hours until meat thermometer reads 170ºF. Allow to rest 20 minutes before unmolding and slicing. Serve with béarnaise sauce.