Yield: 12 Servings
Measure | Ingredient |
---|---|
3 cups | Chicken broth; or water |
2 \N | Whole boneless chicken breasts; with skin |
1 cup | Mayonnaise |
⅓ cup | Minced shallot |
1 teaspoon | Minced fresh tarragon |
24 slices | Homemade type white bread; sliced very thin |
½ cup | Finely chopped smoked almonds |
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, ½ 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 ½ 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@...>