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Chicken Macadamia Pate with Basil


2 poached, skinless chicken breasts
1 cup macadamia nuts
1/2 cup homemade mayonnaise (store-bought will do)
1 medium onion, diced
1 tablespoon minced garlic
3 to 4 tablespoon fresh minced basil
salt, pepper, dill to taste

Cut up chicken breasts, place in food processor. Add nuts; pulse until assimilated. Add mayonnaise (more if you want it less firm, as a spread). Blend in onion, garlic, and basil. Add salt, pepper, and a bit of dill to taste. I've actually never put dill in and don't think I've missed it, but I sometimes go for extra basil. Chill for at least an hour.

Good on crackers or in tomato shells.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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