Honey Roasted Chicken Tea Sandwiches

Honey Roasted Chicken Tea Sandwiches

½ cup honey

¼ cup minced shallot

1 T fresh lemon zest

¼ cup fresh lemon juice

1 tsp Worcestershire sauce

1 tsp coarse salt

¼ tsp black pepper

1 (1 lb) boneless skinless chicken breasts

18 (2 ½ inch) rounds very thin whole wheat bread, toasted

2 cups baby arugula

Garnish: clover leaves

1.       In large bowl, combine honey, shallot, lemon zest, juice, Worcestershire sauce, salt, pepper.

2.       Add chicken cover and refrigerate for 4 hours, stirring occasionally

3.       Preheat to 425

4.       Line a rimmed baking sheet with parchment paper and set aside

5.       Remove chicken from bowl, reserving marinade and pat dry. Place chicken on prepared baking sheet.

6.       Bake until a meat thermometer inserted into  a thick piece reaches 170 degrees ~ 25-30 minutes.

7.       Remove from oven let rest for 10 minutes

8.       Shred chicken and set aside

9.       In small saucepan, cook reserved marinade over med-high heat and bring to boil.  Cook until mixture is reduced by half, 10-25 minutes. Set aside to cool

10.   Place arugula on each toasted round. Pile shredded chicken on arugula and pour 2 tsp reserved sauce over shredded chicken.

11.   Garnish as desired.