Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

From Cooking light

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes.
  3. Add chicken livers; cook 2 minutes or until livers lose their pink color.
  4. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
  5. 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.
  6. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally.
  7. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
  8. Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.
Most Helpful

A nice, light textured pate. I sneaked a taste of it while still warm, and really liked it, and it was equally good after chilling. However, the amount was too small for a loaf pan. I ended up with 14 oz of chicken after skinning and boning, and it looked rather sad in the loaf pan. So I transferred everything to a large ramekin, which was the perfect size. Mine baked in about 45 minutes. I might play around with the seasoning a bit, but, all in all, this was a nice treat.

duonyte November 30, 2009