Sunday, March 8, 2009

Country Chicken Pâté

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.

10 servings
* 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

Preheat oven to 325°.

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.

Nutritional Information
Calories: 95 (16% from fat)
Fat: 1.7g (sat 0.7g,mono 0.4g,poly 0.3g)
Protein: 15.9g
Carbohydrate: 2.4g
Fiber: 0.2g
Cholesterol: 82mg
Iron: 1.4mg
Sodium: 297mg
Calcium: 76mg

source by:
recipes by: Cooking Light


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