Chicken Finger Sannies
This recipe serves 8, so calculate how many sannies you need to accommodate your guests and shop accordingly!
The filling can be made a day in advance: simply wait to add the almonds until just before making the sannies. Prepare sannies no more than 6 hours ahead of the party. Refrigerate well!
INGREDIENTS
1 cup chicken stock
1 cup water
2 large chicken breast fillets
2 small sticks celery, chopped finely
1/3 cup shaved or flaked toasted almonds
1/4 cup sour cream
1/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon finely chopped fresh parsley leaves
salt and pepper
16 thick slices white bread (substitute whole grain brain if you want richer flavor)
DIRECTIONS
Bring stock and water to the boil in a frying pan. Add chicken and simmer gently for about 15 minutes or until chicken is just cooked through. Remove from heat and cool well. Chop chicken coarsely and place in a medium bowl.
Add remaining ingredients (but not the bread) and mix well. Divide mixture onto 8 slices of bread the place bread tops on top of sannies.
Slice the crusts off the sannies and cut each one into 3 strips.
