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COUNTRY CHICKEN PATÉ
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
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
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Preheat
oven to 325°F.
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 evaporated.
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°F for 1 hour or
until a thermometer registers 170°F. Cool;
cover and chill 8 hours. Serve at room temperature.
Serves
10.
1
Serving: Calories: 95 (Calories From Fat: 16%),
Fat: 1.7g (Saturated: 0.7g), Cholesterol: 82 mg,
Sodium: 297 mg, Carbohydrates: 2.4g, Protein:
15.9g.
[Cooking
Light, July 2000]
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