You can also make these in a
smaller appetizer size. If you do, I would pan fry to brown, then
transfer to a baking sheet and bake at 300°F. for 10 minutes. Top with
Red Pepper sauce below. Makes 8 - 12 servings as an appetizer.
Here's an alternative sauce for the sandwich:
Heat 4 T. butter in a saucepan, add 2 chopped shallots, and 1 red pepper
chopped. Cook 5 minutes until tender.
Add 6 tomatoes, peeled, seeded and chopped. Stir in 1/4 C. dry white
wine and cook until sauce is thick.
Add 1/4 C. minced tarragon and cayenne pepper to taste.
Chicken Sandwich
4 boned and skinless chicken breasts finely chopped
3 T. butter
1 C. chopped red pepper
1/2 C. chopped celery
6 green onions chopped
2 C. unseasoned breadcrumbs
1/2 C. half and half light cream
1 beaten egg
2 T. dijon mustard
2 T. fresh chopped tarragon
salt and freshly ground black pepper to taste
oil for sauteing
Saute red peppers, celery and green onions in a pan, until tender, about 5
minutes. Cool.
Add to a mixing bowl with the rest of the ingredients. Mix well. Chill for 2
hours or as long as overnight.
Shape chicken mixture into patties. Saute in a skillet over medium heat, about 6
-7 minutes.
Serve on onion buns, with mayonnaise, tomato and lettuce.
Serves 6 - 8 depending on the size you make the patties.
