Country Chicken Pâté

• 1 teaspoon butter or stick margarine
• 1/2 cup finely chopped onion
• 2 garlic cloves, chopped
• 4 ounces chicken livers
• 2 tablespoons port or other sweet red wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Dash of ground cinnamon
• Dash of ground allspice
• 1 tablespoon low-fat sour cream
• 1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
• 1 (8-ounce) block fat-free cream cheese, cubed and softened
• Cooking spray

1. Preheat oven to 325u0b0.
2. 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 liquid evaporates. Cool.
3. 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. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
4. Bake at 325u0b0 for 1 hour or until a thermometer registers 170u0b0. Cool; cover and chill 8 hours. Serve at room temperature.

butter, onion, garlic, chicken livers, port, salt, black pepper, thyme, ground nutmeg, ground cinnamon, ground allspice, lowfat sour cream, chicken, cream cheese, cooking spray

Taken from www.myrecipes.com/recipe/country-chicken-pt-0 (may not work)