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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Pate

Source: dLife

A sweet, lightened variation on a classic French Pate spread.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	84.5

Total Carbs	1.9 g

Dietary Fiber	0.2 g

Sugars	0.6 g

Total Fat	1.6 g

Saturated Fat	0.6 g

Unsaturated Fat	0.2 g

Potassium	166.6 mg

Protein	13.6 g

Sodium	192.5 mg

Dietary Exchanges 1.6 Fat, 0.2 Vegetables, 0.1 Meat, 1.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp butter 0.5
0 1/2 cup fresh chopped onion 2.0
2 each medium garlic cloves 4.0
4 oz Chicken, liver, average, raw 2.0
2 tbsp port wine 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 tsp ground nutmeg 1.0
1 pinch ground cinnamon 1.0
1 pinch ground allspice 1.0
1 tbsp reduced fat sour cream 1.0
1 lb boneless skinless chicken breasts 8.0
8 oz fat free cream cheese 1.0
1 each cooking spray

Directions

Preheat oven to 325 degrees F.
In a small nonstick skillet, heat butter until it melts. Stir in onion and garlic and cook for 4 minutes or until tender. Mix in chicken livers and sauté until livers are no longer pink, about 2 minutes.
Pour in wine and cook until the majority of the liquid is evaporated, about 3 minutes. Take skillet off of heat and let cool.
Spoon liver mixture, salt, pepper, thyme, nutmeg, cinnamon, and allspice in a blender or food processor. Pulse mixture until creamy, frequently scraping the sides down.
Put the sour cream, chicken breast, and cream cheese into the blender and continue pulsing until fully combined and no longer chunky, frequently scrape sides. Grease an 8 by 4 inch loaf pan with cooking spray and spoon liver mixture into it.
Move pan to oven and cook for 1 hour or until a thermometer stuck in the middle reads 170 degrees F. Remove from oven and let cool. Wrap with plastic wrap and place in refrigerator for at least 8 hours. Serve at room temperature.