Chicken Sesame Tea Sandwiches
|1/4 cupoolong tea leaves|
|4 boneless chicken breasts|
|1/3 cupgrated fresh ginger|
|2 cloves garlic; finely chopped|
|Salt; & Pepper|
|1 teaspoontoasted sesame oil|
|4 teaspoonsfinely chopped fresh tarragon|
|4 teaspoonsfinely chopped fresh basil|
|12 thin slices white sandwich bread|
|4 teaspoonsbutter; at room temp|
|Toasted; sesame seeds|
Chicken Sesame Tea Sandwiches Preparation
Steep the tea leaves in 3 c cold water for 30 minutes. Strain &
discard the leaves.
In a medium skillet, arrange the chicken breasts in a single layer;
pour in the strained tea. Add the ginger, garlic & a pinch each of
salt & pepper. Bring to a boil, then lower the heat, cover & simmer
until the chicken is cooked through, 10 to 15 minutes. Remove from the
heat & let stand for 15 minutes. Drain & set the chicken aside.
Shred the chicken into small pieces & place in a shallow bowl; cover &
refrigerate until chilled, about 20 minutes. Stir in the mayo, sesame
oil, tarragon & basil until combined.
Spread each bread slice with butter & top 6 of the slices with 1/2 c
chicken salad; top with the remaining bread. Trim the crusts & cut the
sandwiches into 4 triangles. Pour sesame seeds onto a saucer & dip 2
sides of each sandwich into the seeds to coat.
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