Chicken Salad Tea Sandwiches with Smoked Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Can be prepared in 45 minutes or less. Ingredients:
3 cups chicken broth or water |
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved |
1 cup mayonnaise |
1/3 cup minced shallot |
1 teaspoon minced fresh tarragon leaves |
24 very thin slices homemade-type white bread |
1/2 cup finely chopped smoked almonds (about 2 ounces) |
Directions:
1. In a deep 12-inch 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.
2. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
3. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
4. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
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