Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.

Nutrition Facts

95 calories; calories from fat 16%; fat 1.7g; saturated fat 0.7g; mono fat 0.4g; poly fat 0.3g; protein 15.9g; carbohydrates 2.4g; fiber 0.2g; cholesterol 82mg; iron 1.4mg; sodium 297mg; calcium 76mg.
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