Country Chicken Pate

We kept the creamy texture of this lightened classic by using low-fat sour cream and fat-free cream cheese instead of butter and heavy cream. Serve this rich appetizer with a French bread baguette, coarse-grained mustard, and gherkins. 1. Preheat oven to 325 degrees. 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 pan coated with cooking spray. Bake at 325 degrees for 1 hour or until a thermometer registers 170 degrees. Cool; cover and chill 8 hours. Serve at room temperature

cut into 1/2-inch pieces