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Home > Recipes
Recipes from Pilgrim's Kitchen
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Roasted Nut Chicken Pâté
National Chicken Council
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup water
1/4 cup cream sherry
1 cup broken walnuts
1 cup slivered almonds
3/4 cup cream
4 tablespoons sherry
4 tablespoons mayonnaise
4 green onions
1 teaspoon thyme
1 teaspoon basil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon red pepper
fresh basil leaves
1/2 sweet red pepper, finely diced
Directions:
In medium frypan with lid, place chicken, water and cream sherry. Place over medium heat and poach about 20 minutes; drain and set aside to cool. On cookie sheet, place walnuts and almonds in 400°F. oven for about 10 minutes, stirring once. In food processor, place cream, sherry, mayonnaise, green onions, thyme, basil, salt, pepper and red pepper; mix. Add chicken and all but 2 tablespoons roasted nuts; process to form creamy mixture. Press in bowl. Garnish with the reserved 2 tablespoons roasted nuts, fresh basil and red pepper. Marinate in refrigerator up to 2 days or serve immediately with crackers, toasted pitas and/or bagel slices.
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