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Ingredients
- Â Â Softened butter
- 2 x Onions peeled, sliced thin
- Â Â Fresh herbs such as parsley, thyme, bay
- Â Â leaves
- 16 whl Chicken breasts
- Â Â Juice of 2 lemons
- Â Â Salt and freshly grnd pepper
- 4 Tbsp. Minced fresh tarragon
- Â Â (or possibly 4 tspns dry tarragon)
- 3/4 c. Lowfat sour cream
- 3/4 c. Mayonnaise
- 4 c. Finely minced celery
- 3 c. Minced pecans optional
- 1/2 lb Unsalted butter room temperature
- 1/2 c. White sugar
- 1/2 c. Brown sugar
- 3 x Large eggs
- 2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 3 c. Grated carrots
- 1 c. Coarsely minced walnuts
Directions
- Make the Carrot Bread: Heat the oven to 350 degrees. Butter a 9- by 5- by 3-inch loaf pan.
- Cream the butter with the white and brown sugar, and beat till fluffy. Add in Large eggs, and beat well. Sift together the dry ingredients, and beat into the egg mix. Mix in the carrots and walnuts. Mix thoroughly. Pour batter into the prepared pan. Bake for approximately 1 hour. Cold on rack.
- Heat oven to 375 degrees. Butter a baking pan (or possibly pans) very generously. Scatter onion slices and herbs in the pan, and lay the halved breasts on top, skin-side up in a single layer. Sprinkle with lemon juice and salt and pepper. Roast for 30 to 40 min, or possibly till just barely done. Don't overcook. Cold.
- Remove the skin and bones from the meat, and cut or possibly shred into cubes or possibly slivers. Put in a bowl, and mix with salt, pepper, and tarragon to taste. Mix lowfat sour cream and mayonnaise together, and stir into chicken a little at a time till creamy but not wet. Fold in more lowfat sour cream and mayonnaise if necessary. Taste for seasoning. Add in the celery and pecans, if using.
- To serve, spoon chicken salad onto thin slices of carrot bread, or possibly use thin rounds of French bread or possibly cucumber slices.
- Makes 8 qts.
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