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Name: Chicken Sesame Tea Sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup oolong tea leaves; 4 boneless chicken breasts; 1/3 cup grated fresh ginger; 2 cloves garlic finely chopped; Salt & Pepper; 1 cup mayo; 1 teaspoon toasted sesame oil; 4 teaspoons finely chopped fresh tarragon; 4 teaspoons finely chopped fresh basil; 12 thin slices white sandwich bread; 4 teaspoons butter at room temp; Toasted sesame seeds

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INGREDIENTS

1/4 cup oolong tea leaves
4 boneless chicken breasts
1/3 cup grated fresh ginger
2 cloves garlic ; finely chopped
Salt ; & Pepper
1 cup mayo
1 teaspoon toasted sesame oil
4 teaspoons finely chopped fresh tarragon
4 teaspoons finely chopped fresh basil
12 thin slices white sandwich bread
4 teaspoons butter ; at room temp
Toasted ; sesame seeds

INSTRUCTIONS

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.

NOTES

Rachel Ray

Servings: 4

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Chicken Sesame Tea Sandwiches

1/4 cup oolong tea leaves
4 boneless chicken breasts
1/3 cup grated fresh ginger
2 cloves garlic finely chopped
 Salt & Pepper
1 cup mayo
1 teaspoon toasted sesame oil
4 teaspoons finely chopped fresh tarragon
4 teaspoons finely chopped fresh basil
12 thin slices white sandwich bread
4 teaspoons butter at room temp
 Toasted sesame seeds

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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Nutrition

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Serving Size: 1 recipe (1815g)
Recipe Makes: 1

Calories: 2850
Calories from Fat: 1524 (53%)

Amt Per Serving		% DV

	Total Fat 169.3g	226 %
	Saturated Fat 33.3g	167 %
	Monounsaturated Fat 52.1g
	Polyunsanturated Fat 73.2g
Cholesterol 649.3mg		200 %
Sodium 2411.8mg		83 %
Potassium 3159.9mg		83 %
Total Carbohydrate 93.9g		28 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 77.1g
Protein 240.8g		344 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2850

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