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    Chicken Salad Tea Sandwiches


    Source of Recipe


    by Millie, from Gourmet - May-94/Betsy Burtis

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3840.3

    List of Ingredients




    3 c chicken broth -- or water
    2 whole boneless chicken breasts -- with skin
    1 c mayonnaise
    1/3 c minced shallot
    1 tsp minced fresh tarragon
    24 slices homemade type white bread -- sliced very thin
    1/2 c finely chopped smoked almonds

    Recipe



    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.

    Per serving: 154 Calories; 15g Fat (88% calories from fat); 3g Protein; 2g Carbohydrate; 11mg Cholesterol; 496mg Sodium

 

 

 

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