Summer Tea Sandwiches

• 12 teaspoon dried tarragon
• 12 teaspoon salt, divided
• 14 teaspoon pepper
• 1 lb boneless skinless chicken breast
• 12 cup reduced-fat mayonnaise
• 1 tablespoon red onion, finely chopped
• 1 teaspoon dill weed
• 12 teaspoon lemon juice
• 24 slices multi-grain bread, crusts removed
• 1 medium cucumber, sliced thin
• 14 cantaloupe, cut into 12 thin slices

1. Combine tarragon, 1/4 tsp salt and pepper; rub over chicken.
2. Place on a baking sheet coated with nonstick spray.
3. Bake at 350 degrees 20-25 minutes, until juices run clear.
4. Cool to room temperature.
5. Slice thin.
6. Combine mayonnaise, onion, dill, lemon juice and remaining salt; spread over one side of 12 slices bread.
7. Top with cucumber, chicken, cantaloupe, and remaining bread.
8. Cut sandwiches in half diagonally.

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

Taken from www.food.com/recipe/summer-tea-sandwiches-203887 (may not work)