These tapas-style open face sandwiches can be turned into a meal by serving the chicken and sauce in pita pockets. You can add extra watercress or parsley to add more color and crunch.
- 2 teaspoons cumin, ground
- 2 teaspoons paprika
- 2 chicken breast halves (about 10-12 ounces total), boneless, skinless
- 3/4 cup mayonnaise, fat-free
- 2 tablespoons orange zest, grated
- 1 tablespoon mint, chopped, fresh
- 1/2 cup California walnuts, chopped
- 16 slices French bread, baguette-style, cut on a diagonal, 1/2-inch thick and 2 inches long
- 16 sprigs watercress or flat leaf parsley, small
- Combine the cumin and paprika and rub the mixture over the chicken breasts.
- Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 to 5 minutes on each side, or until no longer pink in the center.
- Cool chicken about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices. Set aside.
- In a small bowl stir the mayonnaise, orange zest, mint and walnuts together.
- Spread each slice of bread with a generous tablespoon of walnut mixture. Top with a slice of chicken, then garnish with a piece of watercress or parsley. Place on a serving platter and serve.