| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Poultry | 1 | Servings | |
INGREDIENTS
| 1/3 | lb | Asparagus spears |
| 2 1/4 | lb | Boneless skinless chicken |
| 2 | Eggs | |
| 2 | c | Heavy cream |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | c | Shelled unsalted pistachio |
| Nuts |
INSTRUCTIONS
Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken until very smooth. Add eggs, cream, salt & pepper. blend well. Stir in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over edges. Butter. Pour 1/2 chicken mixture. Lay vegetables on top. Pour in remaining chicken mixture. Place buttered wax paper on top. Place in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh lightly 2 hours. Chill. Unmold & serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1854
Calories From Fat: 1383
Total Fat: 159.2g
Cholesterol: 699.4mg
Sodium: 6118.3mg
Potassium: 2708.1mg
Carbohydrates: 51.8g
Fiber: 14g
Sugar: 13.1g
Protein: 66.7g