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Chicken Pate
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 2 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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1 tsp  butter
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
4 oz  Chicken, liver, average, raw
2 tbsp  port wine
0 1/2 tsp  salt
0 1/2 tsp  black pepper
0 1/4 tsp  ground thyme
0 1/4 tsp  ground nutmeg
1 pinch  ground cinnamon
1 pinch  ground allspice
1 tbsp  reduced fat sour cream
1 lb  boneless skinless chicken breasts
8 oz  fat free cream cheese
1 each  cooking spray
  1. Preheat oven to 325 degrees F.
  2. 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.
  3. Pour in wine and cook until the majority of the liquid is evaporated, about 3 minutes. Take skillet off of heat and let cool.
  4. 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.
  5. 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.
  6. 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.

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