Ingredients
-
1
-
1/2
-
2
-
4
-
2
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
1
-
1
-
1
-
1
-
Directions
Country Chicken Pt, From Cooking light, 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 , From Cooking light
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Steps
|
1
Done
|
Preheat Oven to 325. |
|
2
Done
|
Melt Butter in a Small Nonstick Skillet Over Medium Heat. Add Onion and Garlic, and Saut 4 Minutes. |
|
3
Done
|
Add Chicken Livers; Cook 2 Minutes or Until Livers Lose Their Pink Color. |
|
4
Done
|
Add Port, and Cook 3 Minutes or Until Most of Liquid Evaporates. Cool. |
|
5
Done
|
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
Done
|
Add the Sour Cream, Chicken Breast, and Cream Cheese; Process Until Smooth, Scraping Sides of Bowl Occasionally. |
|
7
Done
|
Spread Chicken Mixture Into an 8 X 4-Inch Loaf Pan Coated With Cooking Spray. |
|
8
Done
|
Bake at 325 For 1 Hour or Until a Thermometer Registers 170. Cool; Cover and Chill 8 Hours. Serve at Room Temperature. |
