2 (8 oz.) pkgs. cream cheese, softened
1/4 c. chopped pecans
1/3 c. minced celery
1/2 tsp. curry powder
1 tbsp. bottled steak sauce
1 1/2 c. cooked chicken breast, diced fine
1/4 c. chopped parsley

Mix together first 3 ingredients. Blend in next 2 ingredients and 2 tablespoons parsley. Refrigerate remaining parsley. Shape mixture into a 9-inch log. Wrap in plastic wrap. Chill at least 4 hours or overnight. Toss together remaining parsley and rolls chicken log in pecans. Serve with assorted crackers.