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Recipe: Chicken Pate
Similar Categories: Chicken, Pate
Makes about 2 cups, serving 12.
6 strips bacon, each sliced in half lengthwise
4 to 5 boneless, skinless chicken thighs (about 1 1/4 pounds), roughly
chopped into 1-inch cubes
1 bunch chopped scallions, white and green parts separated
2 tablespoons dry sherry
4 ounces cream cheese, cut into chunks
2 tablespoons sour cream(may substitute low-fat)
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground white pepper
In a large skillet over medium heat, cook the bacon until lightly
browned, about 5 minutes. Add the white part of the scallions and the
chicken, stirring often, until the chicken is no longer pink, about 5
minutes. Add the sherry, and cook for another 30 seconds, scraping up
any browned bits.
Transfer the chicken mixture to a blender. Add the cream cheese cubes,
sour cream, parsley and white pepper to taste. On low speed, blend
until smooth. On pulse, add the green parts of the scallion just until
combined. Cover, and refrigerate for up to 1 day.
Nutrition information per serving: 93 calories, 7 g protein, 1 g
carbohydrates, 6 g fat, 36 mg cholesterol, 3 g saturated fat, 128mg
sodium, 0 g dietary fiber
6 strips bacon, each sliced in half lengthwise
4 to 5 boneless, skinless chicken thighs (about 1 1/4 pounds), roughly
chopped into 1-inch cubes
1 bunch chopped scallions, white and green parts separated
2 tablespoons dry sherry
4 ounces cream cheese, cut into chunks
2 tablespoons sour cream(may substitute low-fat)
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground white pepper
In a large skillet over medium heat, cook the bacon until lightly
browned, about 5 minutes. Add the white part of the scallions and the
chicken, stirring often, until the chicken is no longer pink, about 5
minutes. Add the sherry, and cook for another 30 seconds, scraping up
any browned bits.
Transfer the chicken mixture to a blender. Add the cream cheese cubes,
sour cream, parsley and white pepper to taste. On low speed, blend
until smooth. On pulse, add the green parts of the scallion just until
combined. Cover, and refrigerate for up to 1 day.
Nutrition information per serving: 93 calories, 7 g protein, 1 g
carbohydrates, 6 g fat, 36 mg cholesterol, 3 g saturated fat, 128mg
sodium, 0 g dietary fiber
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