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Ingredients
- 3 whl chicken breasts with bone and skin
- 3 tsp coarse salt
- 1 tsp freshly-grnd white pepper
- 2 Tbsp. vegetable oil
- 2/3 c. mayonnaise
- 2 Tbsp. minced tarragon leaves
- 1 whl -wheat bread loaf
- 1 head soft lettuce such as Bibb
Directions
- Heat oven to 325 degrees.
- Season the chicken breasts with 1 tsp. of the salt and 1/2 tsp. of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9- by 13-inch glass baking dish. Transfer to oven, and bake till the flesh is hard and the juices run clear when pierced with a two-pronged fork, 60 to 75 min. Remove from oven, and let the chicken cold completely, about 20 min.
- Remove, and throw away the skin. Remove meat from bone in one piece, or possibly in as large pcs as possible. Throw away the bones, or possibly reserve them to use for stock.
- Cut chicken into large bite-size pcs, and place in a medium size bowl. Add in mayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up the chicken.
- Using a bread knife, slice 8 half-inch-thick slices of bread. You can slice bread in the regular manner, or possibly slice the long way, creating 8 very large 1/2-inch thick slices. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve.
- Makes 4 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 516 | |
| Calories from Fat 422 | 82% |
| Total Fat 47.51g | 59% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.3g | |
| Cholesterol 67mg | 22% |
| Sodium 2004mg | 84% |
| Potassium 264mg | 8% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 21.98g | 35% |
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