Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.71 Kcal (455 kJ) | ||
| Calories from fat | 60.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 10% | |
|---|---|---|---|
| Cholesterol | 18.51mg | 6% | |
| Sodium | 191.21mg | 8% | |
| Potassium | 113.05mg | 2% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.5 Kcal (999 kJ) | ||
| Calories from fat | 132.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 10% | |
|---|---|---|---|
| Cholesterol | 40.6mg | 6% | |
| Sodium | 419.49mg | 8% | |
| Potassium | 248.01mg | 2% | |
| Total Carbs | 15.03g | 2% | |
| Sugars | 1.58g | 3% | |
| Dietary Fiber | 0.98g | 2% | |
| Protein | 12.34g | 11% | |
| Vitamin C | 3.3mg | 2% | |
| Iron | 1.1mg | 3% | |
| Calcium | 41.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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