1/2 cup water

1/2 large boneless, skinless chicken breast

1-1/2 tablespoons curry powder

2 8 oz. packages cream cheese, softened

6 hard-cooked eggs, finely chopped

2 teaspoons tomato basil garlic seasoning

2 teaspooons dried parsley

1/4 teaspoon onion salt

2 tablespoons pimentos, drained and diced

• Green leaf lettuce (garnish)

2 hard-cooked eggs, sliced (optional)

• Fresh parsley, garnish (optional)

• Crackers

• Using a skillet with a cover, add water and heat on medium high.

• Wash chicken and pat dry. Season chicken with curry powder and place into water in skillet. Cover and simmer until tender - 8-10 minutes on each side. When chicken is done, remove from skillet and cool. Reserve any liquids. Cool chicken to touch and chop into fine pieces. Return chicken to reserved liquid in skillet and cook uncovered on low heat. Simmer until liquid has completely evaporated. Remove chicken from skillet and let cool. Set aside.

• In a large bowl mix cream cheese, eggs, tomato basil garlic, parsley, onion sale and chicken. Mix well. Fold in pimentos and place chicken pate mixture in a serving dish lined with lettuce.

• Top with egg slices and parsley.

• Serve immediately after preparing or chilled.

• Serve with crackers.

MAKES 15-20 SERVINGS