Ingredients
1 t butter or margarine
1/2 cup finely chopped onion
2 garlic cloves, chopped
4 oz chicken livers
2 T port or other sweet red wine
1/2 t salt
1/2 t black pepper
1/4 t dried thyme
1/4 t ground nutmeg
dash of ground cinnamon
dash of ground allspice
1 T low-fat sour cream
1 lb boned, skinned chicken breast, cut into 1/2 inch pieces
1 (8 oz) block fat-free cream cheese, cubed and softened
Cooking spray
Preparation
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 hte liquid evaporates. (Au sec) Cool. Place chicken liver mixture, salt and next 5 ingredients (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. Spread chicken mixture into an 8x4 inch loaf pan coated with cooking spray. Bake at 325 degrees for 1 hour or until it reaches 170 degrees internally. Cool; cover and chill hours. Serve at room temperature.
