| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
4 |
servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts with bone and skin |
| 3 |
ts |
Coarse salt |
| 1 |
ts |
Freshly-ground white pepper |
| 2 |
tb |
Vegetable oil |
| 2/3 |
c |
Mayonnaise |
| 2 |
tb |
Chopped tarragon leaves |
| 1 |
|
Whole-wheat bread loaf |
| 1 |
|
Head soft lettuce; such as Bibb |
INSTRUCTIONS
Heat oven to 325 degrees.
Season the chicken breasts with 1 teaspoon of the salt and 1/2
teaspoon of pepper. Drizzle breasts with vegetable oil to coat
completely. Place in a 9- by 13-inch glass baking dish. Transfer to
oven, and bake until the flesh is firm and the juices run clear when
pierced with a two-pronged fork, 60 to 75 minutes. Remove from oven,
and let the chicken cool completely, about 20 minutes.
Remove, and discard the skin. Remove meat from bone in one piece, or
in as large pieces as possible. Discard the bones, or reserve them to
use for stock.
Cut chicken into large bite-size pieces, and place in a medium size
bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to
combine without breaking up the chicken.
Using a bread knife, slice 8 half-inch-thick slices of bread. You can
slice bread in the regular manner, or slice the long way, creating 8
very large 1/2-inch thick slices. Cover 4 slices of bread with Bibb
lettuce, and mound chicken on top. Cover with remaining slices of
bread, and serve.
Makes 4 sandwiches.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 323 Calories (kcal); 38g Total Fat; (99% calories from
fat); trace Protein; 0g Carbohydrate; 13mg Cholesterol; 1618mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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