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Monday, November 13, 2006

Almond chicken tea sandwiches

3 boneless, skinless chicken breasts (cooked, coarsely chopped)
1/2 cup slivered, blanched almonds
1/2 cup mayonnaise
Sliced bread of your choice

Mix chicken, almonds, and mayonnaise together. Butter each slice of bread. On half the slices, spoon about 3 tbsp of almond chicken mixture. Top with remaining buttered sliced bread. Stack 3 sandwiches tall. Wrap in wax paper and again in a slightly dampened kitchen towel. Let filling set for at least 1 hour. Unwrap, cut off crusts and cut into triangle or square shapes.

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