Creamy Curried Chicken Ball

1. 1

   Boil two chicken breasts in salted water for 25 minutes.

2. 2

   Remove from the water, and cool com- pletely in a colander to drain.

3. 3

   Pat dry with a paper towel and finely chop.

4. 4

   Toast the almonds until light golden brown in a 350 degree oven and set aside.

5. 5

   Cream together the cream cheese, A-1 sauce and the curry powder.

6. 6

   Beat with an electric mixer on medium speed until smooth.

7. 7

   Stir in the parsley, green onion, celery and the chicken breasts, mixing well.

8. 8

   Roll into a ball and cover with the toasted almonds.

9. 9

   Place in the refrigerator in a dish covered tightly with plastic wrap.

10. 10

    Refrigerate for at least 6 hours or longer.

11. 11

    The more time the flavors have to blend the better.

12. 12

    Serve with a buttery-type cracker.

* Per serving · 4 servings · Values may vary.