RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1923
| View Recipe |
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| Recipe Name: |
Curried Chicken Paté |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.81
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Garnishes: Fresh parsley, chopped toasted almonds, and chopped black olives, pitted and thinly sliced. |
| Comments: |
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Ingredients:
2 6-ozs chicken breast, boneless, skinless poached and cut in 1-in pieces
0.25 Teaspoon curry powder, sweet or to taste
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Directions:
Add chicken, shallots and apple to food processor bowl and process until finely chopped. Add remaining ingredients and process until mixture is very smooth. Taste for seasonings.
Spread on beaten biscuit halves and dip tops in chopped parsley, toasted chopped almonds or place sliced pitted black olives on top. |
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| Nutrition per Serving: |
| Calories: |
312 |
Total Carbs: |
4.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
48.0 |
Fat: |
22.9 |
Protein: |
21.07 |
| Fiber: |
0.18 |
Sodium: |
67.39 |
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