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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