1 1/2 pounds of boneless, uncooked chicken breasts, ground 1 cup of finely chopped peeled apple 1 cup of dry bread crumbs 1/2 cup of finely chopped onion 6 tablespoons of Egg Beaters 3 tablespoons of unsalted sweet margarine 13 tablespoons of brandy 1/2 teaspoons of thyme leaves 1/2 teaspoon of basil leaves 1/2 teaspoon of crushed fresh garlic 1/8 teaspoon of ground black pepper
Thoroughly combine ground chicken, apple, bread crumbs, onion, Egg Beaters, 2 tablespoons margarine, brandy, thyme, garlic and pepper. Grease an 8 1/2" x 4 1/2" x 2 1/2" loaf pan with 2 tablespoons margarine. Press chicken mixture into pan. Dot with remaining margarine. Set loaf in a shallow pan of water and bake at 350ºF. for 1 hour or until firm and pulling away from sides of pan. Drain excess liquid from pan. Cover and weight down pate while it is very hot. Cool slight and then refrigerate, weighted, until well chilled. Makes 1 loaf, 32 servings.
Chicken Pate
1 (2-inch square) piece orange peel 1 1/2 cups of cooked chicken breast (boneless, skinless) 2 tablespoons of butter or margarine, softened 4 teaspoons of chopped onion 1 tablespoon of orange juice 1/8 teaspoon of salt, if desired 2 tablespoons of chopped fresh parsley
In food processor, process orange peel until finely chopped, add chicken, margarine, onion, orange juice and salt. Process until well blended and smooth. Spread parsley on sheet of waxed paper. Form chicken mixture into a log shape; roll in parsley. Serve with French bread or fat free crackers. Makes about 1 1/4 cups.
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