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. Recipe By : Gourmet - 5/94 Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 07:23:12 -0300 From: Betsy Burtis
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 326 (67%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 12g|
|Cholesterol 125.2mg||39 %|
|Sodium 386.9mg||13 %|
|Potassium 316.9mg||8 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.5g|
|Protein 29g||41 %|
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Calories per serving: 487
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