Ingredients:

• 4 slices bacon, no-nitrate
• 1 pound chicken livers
• 1 chicken cutlet, pounded flat
• 4 teaspoons seasoned salt
• 3 tablespoons bacon fat
• 2 tablespoons butter
• 2 tablespoons white wine (or chicken broth)
• 4 ounces water chestnuts
• 2 eggs, hard-boiled
• 8 ounces Neufchâtel or cream cheese
• 3 tablespoons sweet basil
• fresh ground pepper

Preparation:

Preheat oven to 275 degrees F. (135 degrees C.).

Cook bacon until crisp. Reserve bacon drippings.

Place 2 tablespoons bacon drippings in frying pan. Saute chicken livers until pink inside. Season chicken cutlet with 1 teaspoon salt then saute in butter for 3 minutes on each side. Add wine (water or broth) and simmer 5 minutes longer. Reserve sauce.

Process bacon, chicken livers, water chestnuts, and eggs and chop until fine. Add remaining seasoned salt, Neufchâtel, basil, chicken sauce, and pepper. Mix well.

Pack combined mixture into a large buttered loaf pan. Place a heavy weight on top of loaf pan to keep pate from rising.

Bake pate for 2 hours. Open oven door and bake for 1 hour longer. Remove from oven, allow to come to room temperature. Refrigerate. Cut evenly into slices to serve.