Butterfly Sandwiches
Quick Cooking
"I never have any trouble getting my grandchildren to eat lunch when these cute
sandwiches are on their plates," reports Maggie Lanksbury of Seattle,
Washington.
"You can use chives or little pieces of celery for the antennae," she suggests.
SERVINGS: 9
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 30 min. Cook: 15 min. + cooling
Ingredients:
1 pound boneless skinless chicken breasts
3 green onions, chopped
1/4 cup shredded carrot
1/4 cup shredded cheddar cheese
1 envelope (1 ounce) ranch salad dressing mix
3/4 cup mayonnaise
18 slices white bread
18 fresh baby carrots
36 fresh chive pieces (about 1-1/2 inch long)
36 carrot strips (about 1-1/2 inches long)
Sliced pimiento-stuffed olives
Directions:
Place chicken in a large skillet; add enough water to cover. Bring to a boil.
Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender
and juices run clear. Drain and cool.
Shred chicken; place in a bowl. Add onions, carrot and cheese. combine the
salad dressing mix and mayonnaise; add to the chicken mixture. Spread over
half of the bread slices; top with remaining bread. Diagonally cut each
sandwich in half, creating four triangles.
To form wings, arrange two triangles with points toward each other and
crust facing out. For each butterfly body, place one baby carrot between
triangles;
insert two chives into filling for antennae. Place one carrot strip in the
center of each triangle. Place olive slices on wings. Yield: 9 servings.
Nutrition Facts
One serving: (1 each) Calories: 360 Fat: 19 g Saturated Fat: 3 g Cholesterol:
38 mg Sodium: 1060 mg Carbohydrate: 32 g Fiber: 2 g Protein: 15 g
http://www.tasteofhome.com/Recipes/Butterfly-Sandwiches
Sugar Says
'Try some wicked sugar...
Go on, you'll like it!'
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