Summer Tea Sandwiches

• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 pound boneless skinless chicken breasts
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon finely chopped red onion
• 1 teaspoon dill weed
• 1/2 teaspoon lemon juice
• 24 slices soft multigrain bread, crusts removed
• 1 medium cucumber, thinly sliced
• 1/4 medium cantaloupe, cut into 12 thin slices

1. Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a
2. coated with cooking spray.
3. Bake at 350u0b0 for 20-25 minutes or until a thermometer reads 170u0b0. Cool to room temperature; thinly slice.
4. In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.

tarragon, salt, pepper, chicken breasts, mayonnaise, red onion, dill weed, lemon juice, bread, cucumber, cantaloupe

Taken from www.tasteofhome.com/recipes/summer-tea-sandwiches/ (may not work)