Roasted Cashews and Asiago Chicken Spread
with Fresh Herbs
By The Gourmet Farm Girl
2 medium size boneless skinless chicken breasts
3 cloves roasted garlic
1/3 cup roasted cashew halves
2 tablespoons butter
1 small red pepper
1/3 cup real mayonnaise
3 green onions
1/3 cup Asiago cheese (shredded)
5-6 large basil leaves
1/4 cups cilantro leaves
pinch of salt and pepper
Assorted crackers or toasted baguette slices
Bring 2 quarts water to a boil and poach chicken for 7-10 minutes till cooked through; remove and drain. Allow chicken to cool then tear into a few large chunks.
While chicken is cooling; melt the butter in a small saute pan; roast the garlic and cashews over medium high heat for 1-2 minutes till just warm and slightly browned. (Be careful not to burn)
Place all the ingredients into the large bowl of a food processor and pulse till just blended.
Refrigerate for several hours before serving.
Serve with toasted baguettes, pita chips or your favorite cracker.