- 10
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
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.