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Paprika Chicken Mini Sandwiches with Orange Walnut Sauce
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By California Walnut Board
Photo: California Walnut Board
Posted October 29th, 2008
Servings: 4
Author Notes:

California WalnutsGo Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

These mini chicken sandwiches make terrific appetizers.

Ingredients: 2 teaspoons ground cumin
2 teaspoons paprika
2 skinless, boneless chicken breast halves
3/4 cup fat free mayonnaise
2 tablespoons grated orange zest
1 tablespoon chopped fresh mint
1/2 cup chopped walnuts
16 slices baguette-type French bread, cut on a diagonal, 1/2-inch thick and 2 inches long
16 small sprigs watercress OR flat-leaf parsley
Instructions:

Combine the cumin and paprika and rub the mixture over the chicken breasts.

Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 minutes on each side, or until no longer pink in the center.

Cool about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices. Set aside.

In a small bowl stir the mayonnaise, orange zest, mint and walnuts together. Spread each slice of bread with a generous tablespoon of the walnut mixture. Top with a slice of chicken, then with a sprig of watercress or parsley.

Serves 4: 1 serving = 4 sandwiches Nutrition information per serving:
314 calories, 19g protein, 36g carbohydrate, 3g fiber, 731mg sodium, 35mg cholesterol, 9g total fat, 1g saturated fat.



 

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