Chicken-Apple Pate
 

Chicken- Apple Pate

1 pound chicken livers
1/2 pound skinless boneless chicken breasts
1 small onion, cut in half
1/4 cup half-and-half
1/4 cup bourbon
OR
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup shredded peeled apple (1 medium)
Red onion or apple slices, if desired
Bread slices or crackers, if desired

Heat oven to 350º. Grease loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, or 4-cup ovenproof glass mold or porcelain terrine. Place chicken livers, chicken breasts and onion in food processor. Cover and process until coarsely ground. Add remaining ingredients except shredded apple. Cover and process until well blended. Stir in apple.

Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or until meat thermometer inserted in center reads 180º. Let stand uncovered 1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold onto serving platter. Garnish with red onion or apple slices. Serve with bread slices.

Servings: 8

WW Points: 1 per serving

Calories: 73
Fat: 2
Fiber: 1