Recipe By : Gourmet - 5/94
Serving Size : 12 Preparation Time :0:00
Categories : Chicken Salads
Amount Measure Ingredient -- Preparation Method
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3 c chicken broth -- or water
2 whole boneless chicken breasts -- with skin
1 c mayonnaise
1/3 c minced shallot
1 tsp minced fresh tarragon
24 slices homemade type white bread -- sliced very thin
1/2 c 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, 1/2 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 1/2 c mayonnaise to coat well. Roll edges in almonds.
Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.
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Per serving: 154 Calories; 15g Fat (88% calories from fat); 3g Protein; 2g Carbohydrate; 11mg Cholesterol; 496mg Sodium
