chicken-pate

3 chicken breasts, boneless and skinless

1/2 cup onions, finely chopped

1 (8 oz.) whipped cream cheese

1/4 cup mayonaise

1/2 teaspoon paprika

1/4 cup sherry

1/2 teaspoon cayenne pepper

juice of 1 lemon

Cook chicken breasts in boiling water for 30 − 45 minutes.

When cooled cut up chicken into cubes.

In medium bowl combine all ingredients.

Place mixture into small jello mold or small loaf pan.

Make sure to coat pan with oil so mixture will come out smoothly.

Refrigerate for at least 8 hours.

Serve with crackers.