Country Chicken Pâté

Ingredients

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

Preparation

1. Preheat oven to 325°.
2. 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.
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 loaf pan coated with cooking spray.
4. Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.