INGREADIENT

• 3 chicken breasts skin off
• 1 pinch salt and pepper *to taste
• 1 sprig fresh rosemary
• 1 cup mayonnaise good quality
• 2 tbs sour cream
• 3 tbs pistachios chopped
• 2 tbs chives chopped
• 6 tsp butter room temperature *to taste
• 12 slices bread crusts removed

Direction

1. In a saucepan or a frying pan, heat enough water to cover chicken fillets. Add salt, pepper and rosemary, and when water is bubbling, add the chicken.
2. Cover and simmer over very low heat for 5-6 minutes, then leave in water for 10 minutes to cool. Remove and drain, set aside for 10 minutes then shred.
3. Place chicken, mayonnaise, sour cream, nuts and chives in a bowl and mix well.
4. Lightly butter bread to edges. Spread chicken mixture over half of the bread slices, then top with remaining slices. Cut into thirds to make ribbon sandwiches.