Place boneless, skinless chicken breast in a small-sized pot and sprinkle with salt, pepper and garlic powder. Cover with water (or chicken broth) and cover with lid. Cook on medium heat for approximately 20 minutes.

While the chicken breast is cooking, peel and finely dice yellow onion.

While the chicken breast is cooking, chop 1/2 cup of pecans into fine pieces.

When the chicken breast is done, place in a mixing bowl and shred with either a stand or portable mixer.

Add the softened cream cheese and diced onion to the shredded chicken.

Add six dashes or Worcestershire sauce and the package of Ranch seasoning blend to the bowl.

Mix all of these ingredients up until they are well incorporated.

Dump the chicken mixture out on to a large piece of plastic wrap. Make sure the plastic wrap is large enough so that the edges can be used to cover the ball when it is shaped and covered with the pecan pieces.

Shape the chicken mixture into a ball.

Sprinkle the pecan pieces on to the top and sides of the chicken ball, pressing the pieces lightly into the ball.

When the ball has been covered with the pecan pieces, bring the edges of the plastic wrap over the top of the bowl and twist to close.

Refrigerate the ball until you are ready to serve it.

Prior to serving, remove the chicken ball from the plastic wrap and place it in the middle of a large plate or small platter, with the bottom side down.

Place crackers or dippers of choice around the finished chicken ball.