Ingredients
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 lb. medium chicken tenders
1/2 c. plus 2 Tbsp. spicy brown mustard
1/2 c. honey
1 1/4 tsp. curry powder
3/4 tsp. lemon pepper
tsp. salt
butter
1 loaf challah or other rich egg bread
1/2 c. shredded carrots
1/2 c. slivered almonds
2 medium tomatoes
1 bag mesclun salad greens
Red grapes and assorted berries for garnish
Preparation
Step 1In a large saucepan over high heat, combine peppercorns, bay leaves, cloves, lemon, and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered, stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.Step 2In a large bowl, combine mustard, honey, curry powder, lemon pepper, and salt; stir in chicken. Cover and refrigerate at least 30 minutes or up to 1 day.Step 3Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook bread in batches 3 to 5 minutes, or until browned, turning once.Step 4Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun, and remaining bread slices. Serve with fruit.
