Open Faced Tarragon Chicken Sandwiches

This open faced sandwich features a combination of delicate flavors that blend together perfectly. Tarragon, fresh chives, tender chicken and tangy goat cheese make a delicious topping for a split loaf of crusty French bread. Serve with a salad and a glass of Viognier.

  • Ingredients:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/4 cup dry white wine
  • 1-1/2 tablespoons dried tarragon, divided
  • Salt and freshly ground black pepper
  • 4 tablespoons butter, divided
  • 8 ounces goat cheese, crumbled
  • 1-1/2 tablespoons fresh chives, chopped
  • White truffle oil (optional - see notes)
  • 1 loaf French bread (about 18-inches long)

Preparation:
Preheat the oven to 350°F.

Season both sides of the chicken with salt and pepper. Pour the wine into a small, buttered baking dish. Add the chicken, sprinkle with about 1/2 tablespoon of the dried tarragon, then top each piece with 1/2 tablespoon butter.

Cover tightly with foil and bake for 50 to 55 minutes, until the juices run clear and the chicken is no longer pink in the center. Allow to rest for 10 minutes, then slice crosswise into 1/4-inch thick slices.

Increase the oven temperature to 400°F.

Slice the French bread in half horizontally, then cut into four equal sections. Arrange the 8 pieces of bread cut side up on a baking sheet. Spread each with a little butter and using half of the goat cheese, scatter the crumbles on top. Arrange a single layer of chicken slices on each sandwich half, then top with more dried tarragon, and a portion of the chopped chives. Drizzle each with a little of the truffle oil or some additional butter that's been melted. Top with the remaining goat cheese.

Bake for 5 to 7 minutes, just until the goat cheese has softened and begins to turn golden.

Makes 4 servings

Recipe Notes:
If you have some on hand, a drizzle of white truffle oil really adds a fabulous touch to these sandwiches. The flavor is subtle, but noticeable.

If you don't keep white truffle oil in your pantry, give it a try. It's not terribly expensive, and since it's only used as a finishing oil (not for cooking), you only use a little bit at a time.

We like I Peccati di Ciacco Alba White Truffle Oil, imported from Italy. It's a top quality, extra virgin olive oil that's been infused with pieces of white truffle.

We usually order through the mail from Gourmet Delights because we know for sure that it will be fresh and full of flavor.

Source: MyGourmetConnection.com
URL: http://www.mygourmetconnection.com/recipes/sandwiches/open-faced-tarragon-chicken-sandwiches.php

MyGourmetConnection