Chicken salad tea sandwiches with smoked almonds

12 Servings

Ingredients

Quantity Ingredient
3 cups Chicken broth; or water
2 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

Directions

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@...>

Related recipes