Wednesday, July 14, 2010


Ingredients for 4 servings

6 stalk(s) celery
2 onions
4 sprig(s) fresh parsley
1 teaspoon(s) salt
3/4 teaspoon(s) ground black pepper
2 pound(s) chicken pieces, (breast and thighs)
1 cup(s) mayonnaise
2 tablespoon(s) green onion, thinly sliced
1 tablespoon(s) fresh tarragon leaves, chopped
1 tablespoon(s) fresh lemon juice
8 slice(s) bacon
12 slice(s) white bread, toasted
2 medium tomatoes, sliced
4 lettuce leaves

Directions

Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through -- about 25 minutes. Remove chicken and allow to cool.

Make the chicken salad: Remove the chicken meat from the bone and discard the skin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.
Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.
Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.
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