6 whole chicken breasts, boned, skinned and halved
1 lg. onion, halved
1 tsp. crushed red pepper flakes
4 garlic cloves
1/4 c. sour cream
12 walnut halves for garnish
Watercress for garnish
2 1/2 c. chicken broth
1 tsp. sweet paprika
1 1/2 c. walnuts
1 slice firm white bread, broken into pieces

In saucepot, combine chicken, onion, 2 garlic cloves, red pepper flakes and chicken broth. Bring to a boil. Cover and reduce heat; simmer until chicken is fork tender; about 40 minutes. Remove chicken; set aside.

Strain broth; skim off fat. Return broth to pot and add paprika. Boil rapidly covered, until reduced to 1 1/2 cup; cool to room temperature.

Meanwhile, preheat oven to 350 degrees. Spread walnuts in a single layer on cookie sheet. Toast 15 minutes; let cool on wire rack. Arrange chicken on large serving platter; set aside.

In food processor bowl, add walnuts and process until very fine. Add garlic, cloves and sour cream. Process until well blended. Add bread, process until mixture forms a paste. With motor running, gradually add cooled broth. Scrape down sides of container and process until smooth. Spoon over chicken.

Cover tightly with plastic wrap and refrigerate up to 48 hours. To serve, garnish chicken with walnuts and watercress. Makes 12 halves.