Country Chicken Pate (2 PTS)

Serves: 10 people

Recipe Ingredients

1 teaspoon	5ml	Butter or stick margarine
1/2 cup	31g / 1.1oz	Finely chopped onion
2		Garlic - chopped
4 oz	113g	Chicken livers
2 tablespoons	30ml	Port or other sweet red wine
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Ground nutmeg
1		Ground cinnamon
1		Ground allspice
1 tablespoon	15ml	Low-fat sour cream
1 lb	454g / 16oz	Boned skinned chicken breast
		Cut into 1/2-inch pieces
8 oz	227g	Fat-free cream cheese - block
		Cubed and softened
		Cooking spray

We kept the creamy texture of this lightened classic by using low-fat

sour cream and fat-free cream cheese instead of butter and heavy cream.

Serve this rich appetizer with a French bread baguette, coarse-grained

mustard, and gherkins.

1. Preheat oven to 325 degrees.

2. Melt butter in a small nonstick skillet over medium heat. Add

onion and garlic, and saute 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.

3. 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 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.

Yield: 10 servings.

CALORIES 95 16(% from fat); FAT 1.7 g (sat 0.7g, mono 0.4 g, poly 0.3

g); PROTEIN 15.9 g; CARB 2.4 g; FIBER 0.2 g; CHOL 82 mg; IRON 1.4 mg;

SODIUM 297 mg; CALC 76 mg

Posted to: MC-AllCookingLight

Source:
Cooking Light Magazine, July 2000, page 140

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