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Categories:Viewed: 112 - Published at: 3 years ago
Ingredients
- 1 kg chicken breast fillet
- 1 cup white wine
- 12 bunch celery (I only use 3 sticks)
- 3 chopped celery leaves
- 1 bunch fresh chives, chopped
- 1 12 cups whole egg mayonnaise
- 1 lemon, juice of
- salt and pepper
- 1 loaf of sliced bread
Method
- Preheat oven to 180 C (350 F).
- Place chicken in baking dish with celery leaves and wine.
- Cover dish with foil and cook chicken 20 - 30 minutes.
- Remove from oven and allow to cool.
- Drain.
- Roughly chop chicken.
- Mix in a large bowl with with all other ingredients, adding enough mayonnaise to moisten chicken and bind ingredients.
- Cut crusts off of bread and spoon mixture on the centre of half the bread and spread to the edge with knife.
- Top with remaining half of bread, pressing down gently.
- Cut each sandwich into 3 fingers.
- Place in baking dish cover with a damp tea towel and seal with plastic wrap.
- Sandwiches can be stored in refrigerator up to 6 hours.
