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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Our home economist prepared these dainty finger sandwiches that are perfect for casual picnics or ladies' luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. Ingredients:
1/2 teaspoon dried tarragon |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper |
1 pound boneless skinless chicken breasts |
1/2 cup reduced-fat mayonnaise |
1 tablespoon finely chopped red onion |
1 teaspoon dill weed |
1/2 teaspoon lemon juice |
24 slices soft multigrain bread, crusts removed |
1 medium cucumber, thinly sliced |
1/4 medium cantaloupe, cut into 12 thin slices |
Directions:
1. Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
2. Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice.
3. In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately. Yield: 12 servings.
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