CREAMY CURRIED CHICKEN BALL

Steps:

• Boil two chicken breasts in salted water for 25 minutes.
• Remove from the water, and cool com- pletely in a colander to drain.
• Pat dry with a paper towel and finely chop.
• Toast the almonds until light golden brown in a 350 degree oven and set aside.
• Cream together the cream cheese, A-1 sauce and the curry powder.
• Beat with an electric mixer on medium speed until smooth.
• Stir in the parsley, green onion, celery and the chicken breasts, mixing well.
• Roll into a ball and cover with the toasted almonds.
• Place in the refrigerator in a dish covered tightly with plastic wrap.
• Refrigerate for at least 6 hours or longer.
• The more time the flavors have to blend the better.
• Serve with a buttery-type cracker.