2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese

Season chicken with salt and pepper.
Roast at 375 for 35 minutes, or until juices run clear.
Let cool, and chop into chunks.
In a food processor, puree the mayonnaise, basil, garlic, and celery.
Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate.

Great served on croissants.

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Avoid Fruits~N~Nuts....you are what you eat!!!

Yum!!!

Anything with an Italian flare has my attention!

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