Chicken Basil And Cashew Pate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I've made this recipe since 1997 when my girlfriend served it at one of her famous Christmas parties. This is really good....I mean it! Asiago cheese is pretty easy to find these days, but 10 years ago, it was mostly found in specialty foods stores. Read more . Serve this yummy pate with toasted baguette slices, tomatoes and sweet gherkin pickles. I'm guessing at prep time and servings...this recipe actually makes 2 cups. Ingredients:
3 tbsp. butter |
2 medium skinless boneless chicken breast halves |
(about 10 oz. total), cut into 1/2 inch pieces |
1 tbsp. chopped garlic |
1/3 cup lightly salted roasted cashews (about 2 ounces) |
1/3 cup mayonnaise |
1/2 cup finely chopped onion |
1/4 cup grated asiago cheese |
1/2 tsp. hot pepper sauce (such as tabasco) |
1/4 cup chopped fresh basil |
Directions:
1. Melt butter in heavy, large skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken and garlic to skillet and sauté until chicken
4. is cooked through, about 3 minutes.
5. Stir in cashews.
6. Remove from heat and let cool.
7. Transfer mixture to food processor.
8. Add mayonnaise, onion, cheese and hot pepper sauce.
9. Process until smooth.
10. Add chopped basil; process until just blended.
11. Transfer to small bowl.
12. Cover with plastic wrap and chill at least 2 hours or overnight.
13. Can be made 2 days ahead. Makes 2 cups. Serve with
14. toasted baguette slices, tomatoes and sweet gherkin pickles.
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