Butterfly Sandwiches
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
Yield: 9 servings
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.
Provided by www.tasteofhome.com
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