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3 lbs. chicken breast
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. mayonnaise
3/4 c. chopped pecans
1 tbsp. grated or very finely chopped onion
2 tbsp. sweet pickle juice
1 c. finely chopped celery
1/8 tsp. curry powder
Salt and pepper to taste
Green and ripe olives
Cherry tomatoes
Twist of lemon

Cook chicken in enough salted water to cover it until the chicken is tender. Remove from the broth and Reserve The Broth; cool. Bone the chicken and grind or chop fine. Combine the cream cheese and mayonnaise beating well. Add pecans, onion, pickle juice, celery, curry powder, salt and pepper; stir until well blended. Combine chicken and cream cheese mixture; blend well. Add 1/4 to 1/2 cup of chicken broth to desired consistency. (mixture will thicken when chilled.) Spoon spread into an 8 inch cake pan; chill. Unmold and garnish with green and ripe olives, parsley, cherry tomatoes, and a twist of lemon. Serve with crackers. Yield about 4 cups. The chickens will be more moist if cooked and boned the day before using and it is placed in the broth to chill.
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