COUNTRY CHICKEN PATE

By BobD

Ingredients

• 1 tsp. butter
• 1/2 cup finely chopped onion
• 2 garlic cloves, chopped
• 4 oz. chicken livers
• 2 tbsp. port or other sweet red wine
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. dried thyme
• 1/4 tsp. ground nutmeg
• Dash of ground cinnamon
• Dash of ground allspice
• 1 tbsp. low-fat sour cream
• 1 lb. boned, skinned chicken breast, cut into 1/2-inch pieces
• 1 (8-oz.) block fat-free cream cheese, cubed and softened
• Cooking spray

Details

Servings 10
Adapted from mydailymoment.com

Preparation

Step 1

Preheat oven to 325 degrees.

Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes.

Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.

Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally.

Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 325 degrees for 1 hour or until a thermometer registers 170 degrees.

Cool; cover and chill 8 hours. Serve at room temperature.