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Appetizer RecipesChicken Appetizers pg 2 >  Pâté, Chicken Pâté



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Yield: Makes 2 cups.


    • 1½ cups cooked chicken
    • 1/2 cup cooked rice
    • 2 tablespoons brandy
    • 1 tablespoon chopped onion
    • 1 tablespoon chopped chives
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon poultry seasoning
    • 1/2 teaspoon rubbed sage
    • Vegetable cooking spray (optional)
    • Lettuce leaves
    • Paprika
    • Sliced red onion rings for garnish
    • Sliced ripe olives for garnish
    • Chutney
    • Miniature rice cakes or melba rounds


Combine chicken, rice, brandy, onion, chives, Worcestershire sauce, salt, poultry seasoning and sage in food processor or blender; process until smooth.

Shape mixture into round shape or fill small decorative mold coated with cooking spray.

Cover and chill 1 to 2 hours or until ready to serve. 
Serve pate on lettuce leaves. Sprinkle with paprika and garnish with red onion rings and olives.

Serve with chutney on rice cakes or melba rounds.

Nutrition Facts

    Calories 39
    Total Fat 1g
    Cholesterol 7mg
    Sodium 95mg
    Total Carbohydrate 4g
    Protein 3g

USA Rice Federation www.usarice.com


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