Asparagus Chicken Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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No one will be able to resist these lovely open-faced sandwiches that definitely say spring . Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. This is a great way to use leftover chicken or turkey, says Anca Cretan of Hagerstown, Maryland. Ingredients:
1 pound fresh asparagus, cut into 3-inch lengths |
1-1/2 cups reduced-fat sour cream |
2 teaspoons lemon juice |
1-1/2 teaspoons prepared mustard |
1/2 teaspoon salt |
1/2 pound sliced cooked chicken breast |
4 english muffins, split and toasted |
2 medium tomatoes, sliced |
paprika, optional |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through.
2. Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed.
3. Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired. Yield: 4 servings.
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