| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Salads |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Chicken broth; or water |
| 2 |
|
Whole boneless chicken breasts; with skin |
| 1 |
c |
Mayonnaise |
| 1/3 |
c |
Minced shallot |
| 1 |
ts |
Minced fresh tarragon |
| 24 |
sl |
Homemade type white bread; sliced very thin |
| 1/2 |
c |
Finely chopped smoked almonds |
INSTRUCTIONS
In a deep skillet bring broth or water to a boil and add chicken breasts in
one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7
minutes. Remove skillet from heat and cool chicken in cooking liquid 20
minutes. Discard skin and shred chicken fine.
In a bowl, stir together chicken, 1/2 c of mayonnaise, shallot, tarragon,
and salt and pepper to taste.
Make 12 sandwiches with chicken salad and bread, pressing together gently.
With a 2" round cutter cut 2 rounds from each sandwich.
Put almonds on a small plate and spread edges of rounds with remaining 1/2
c mayonnaise to coat well. Roll edges in almonds.
Sandwiches may be made two hours ahead, wrapped in plastic wrap, and
chilled.
Recipe By : Gourmet - 5/94
Posted to EAT-L Digest 20 October 96
Date: Mon, 21 Oct 1996 07:23:12 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”