Name of Recipe: Chicken Paté
Number of People: 6
Ingredients:
1½ c Chicken breast,cooked, removed from bone.
226 g (8 oz) Neufchatel cheese, softened, cut in chunks
1/4 small onion
2 tb Dry sherry
2 tb Mayonnaise
2 ts Lemon juice
¼ tsp Hot sauce
1/8 ts Ground nutmeg
1 dash Paprika
Preparation:
Chop chicken breast at speed 4, 10 seconds. Add all other ingredients except paprika. Process speed 5, 20 seconds. If not smooth enough, process a little longer.
Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired.
Yield: 1 ¾ cups
Tips/Hints:
This can be used as a sandwich spread or with crackers. I usually eat my spreads on Romain lettuce and roll it up like a wrap sandwich (gluten-free and all). The recipe itself is gluten free, and you can improvise what you put it on. As a dip, it will serve way more than 6 people.
