The Soprano in the Kitchen: Chicken Pate: Easy, simple, wonderful!

Tip: You can use your Thanksgiving leftover turkey instead of chicken and get a wonderful result.

1 1/2 cups chicken breasts, cooked,minced
8 ounces fat free cream cheese, softened
6 tablespoons onions, Chopped
2 tablespoons dry sherry or chicken broth
2 tablespoons mayonnaise (olive oil mayo is wonderful!)
1 tablespoon lemon juice
10 drops hot sauce
1/8 teaspoon nutmeg, ground
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning
a pinch of salt to taste

Process all in a food processor or electric blender until very smooth.
Line a 2 cup mold or bowl (or 2 one cup molds or bowls) with plastic wrap. Fill mold(s) with pate.
Cover and chill overnight.
Unmold onto a serving plate.
Sprinkle with paprika.
Garnish with parsley sprigs, if desired.
Serve with unsalted crackers, Melba toast rounds or crunchy vegetables such as carrots and celery sticks

Believe it or not, this recipe has only 148 calories per 1/4 cup serving. Even a large cracker can be amply spread with 1 teaspoon of pate - that's just 18 calories worth of pate!

Kinda makes you want to sing, doesn't it?

I recently served this pate at my birthday party. One guest love it so much I offer to send some home with him. He went home with a dish and a smile.

The theme of the party was "Paris" (see pictures of decor below). The song I have included is "Surrender" by Michael Buble. The very French sound of his arrangement inspired my theme.