Malinda Beard Colburn's Chicken Log - Chicken Log

1. 1

   Mix the cream cheese, Worcestershire Sauce,and the curry powder together.

2. 2

   Add the chicken, celery and mix well.

3. 3

   Add 2 Tbsp (30 ml).

4. 4

   parsley and mix well.

5. 5

   Shape this into a log.

6. 6

   Wrap the log into plastic wrap or non stick aluminum foil and put in the refrigerator to chill.

7. 7

   Chill for several hours or overnight.

8. 8

   Meanwhile, mix the remaining parsley and the almonds together.

9. 9

   Unwrap the log and roll the log in the parsley/almond mixture.

10. 10

    Put on a dish and serve with crackers.

11. 11

    To toast the almonds, spread them in single layer on an ungreased cookie sheet.

12. 12

    Put in a preheated oven at 350 degrees (175 C.) and bake until you can just start smelling them--they will burn quickly after this point.

13. 13

    Stir around a couple of times or shake the pan.

14. 14

    It takes about 10 or 15 minutes.

15. 15

    If using almond slivers, only takes about 5 minutes, so be very careful not to let them burn.

16. 16

    Cool almond pan on a cooling rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.