CHICKEN SALAD CUPS

Steps:

• 1. When cooked chicken has cooled, remove the skin and trim any remaining bits of fat or cartilage from the breasts. Cut the chicken into a 1/3-inch dice and put in a mixing bowl. 2. Add the celery, Jerusalem artichokes, the herbs, salt, and freshly ground pepper. Mix well to distribute the herbs and seasonings evenly. Blend in enough mayonnaise to coat, add lemon juice, and taste for seasoning. Add more salt, pepper, or lemon juice if needed. Fill each lettuce cup with chicken salad (about 1 heaping tablespoon each) and garnish with snipped chervil or chives. The chicken salad can be made ahead and chilled, covered, for up to 2 days. Makes 36 appetizers (4 cups chicken salad). *COOKING CHICKEN BREASTS: Pour 6 cups chicken stock, 6 cups lightly salted water, or four 14-oz. cans reduced-sodium chicken broth into a large saucepan with a tight-fitting lid. Bring to a boil and remove from heat. Immediately add the 2 whole chicken breasts, taking care that they are fully submerged, then cover tightly with the lid and let stand off heat for 20 minutes. Check the chicken breasts to be sure they are cooked through by cutting into the thickest part of the breast with a sharp knife (or check for an internal temperature of 170° with an instant-read thermometer). If the cut part is pink, cover pan and cook chicken over very low heat for 5 to 10 minutes. Remove cooked chicken from the pan and allow to cool. Save and refrigerate the stock for another use, such as soup. Per appetizer: 95 cal., 7 g total fat (1 g sat. fat), 22 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 6 g protein. Use Scott's Homemade Mayonnaise