Curried Chicken Tea Sandwiches Yields: 8 sandwiches Ingredients: 1 tablespoon black peppercorns Salt 1 skinless, boneless chicken breast 1 1/2 tablespoons Homemade Mayonnaise, or prepared 1/2 teaspoon Dijon mustard 1 teaspoon curry powder Freshly ground black pepper 4 slices whole-wheat or multigrain bread 1 tablespoon unsalted butter 1/2 avocado, cut into 1/4-inch-thick slices 1/4 cup alfalfa sprouts Fill a small sauté pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool. Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste. Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.