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8 whole chicken breasts 1 bay leaf Few sprigs parsley 3 t. thyme 1 whole green onion, chopped 3 cans chicken broth (10.75 oz. each) 1 pkg. (8 oz) cream cheese 1 cup sour cream 1/4 cup mayonnaise 3 t. lemon juice 1/4 t. grated lemon peel 1 whole green onion, chopped Dash salt 1/2 cup slivered toasted almonds
Cook chicken in stewing pan with bay leaf, parsley sprigs, thyme, 1 whole green onion and the chicken broth until tender. Chill in broth overnight. Drain, skin and bone and cut chicken breasts in half. Make frosting by whipping the cream cheese, sour cream, and mayonnaise together. Add lemon juice, lemon pee, green onion and salt to taste. Frost the chicken pieces and top with almonds just before serving. Serves 16 Source: Pat Hitt, Look Who's Cooking in Laguna Beach