Recipe: Roasted Nut Chicken Pate

ROASTED NUT CHICKEN PATE

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

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.

Source: National Chicken Council