User:Corbett Bacon

From Cookipedia

Chicken and sausage pate

1 baguette 1 boneless chicken breast 3 cooked sausage patties 4 oz of cream cheese 2-3 oz of Riesling wine green olives for garnish salt Tabasco

1. Slice the baguette on the bias, (at an angle) about 1/4 inch slices.

2. The slices can be toasted on a baking sheet, or grilled just enough to lightly toast the pieces.

3. Pan fry the boneless chicken breast in olive oil with just a little salt and pepper.

4. Allow the cooked chicken to cool.

5. Dice the chicken into large pieces and place into a food processor.

6. Add all of the ingredients and blend until smooth; it should take about one minute.

5. Refrigerate for an hour before serving.

6. When you are ready to serve, add a teaspoon of the pate to the baguette slices.

7. Top with a slice of green olive.

taken by permission of author from www.chefbacon.com