Ingredients Jump to Instructions ↓

  1. 1 beaten egg

  2. 1/2 cup finely chopped celery

  3. 1/2 cup finely chopped green sweet pepper

  4. 1/3 cup fine dry seasoned bread crumbs

  5. 2 tablespoons finely chopped onion

  6. 1 tablespoon snipped parsley

  7. 1 teaspoon Worcestershire sauce

  8. 1/4 teaspoon salt

  9. 1 pound ground raw chicken

  10. 2 tablespoons cooking oil

  11. 4 croissants, split lengthwise

  12. 1/2 cup mayonnaise or salad dressing

  13. 1 tablespoon finely chopped green onion

  14. 1 teaspoon snipped parsley

  15. 1/8 teaspoon dried tarragon, crushed

  16. Dash pepper

  17. 4 lettuce leaves

  18. 1 large tomato, sliced

Instructions Jump to Ingredients ↑

  1. For tarragon sauce, in small bowl combine mayonnaise or salad dressing, green onion, the 1 teaspoon snipped parsley, tarragon, and pepper. Stir to mix. Cover and chill until serving time.

  2. In medium mixing bowl combine egg, celery, green sweet pepper, bread crumbs, onion, the 1 tablespoon snipped parsley, Worcestershire sauce, and salt. Add chicken; mix lightly but well. Shape into four 4-inch oval patties.

  3. In large skillet cook chicken patties in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F, turning once. Spread each cut side of croissants with some of the tarragon sauce. Arrange a lettuce leaf and a chicken patty on bottom half of each croissant. Top each with additional tarragon sauce and croissant top. Serve with tomato slices. Makes 4 sandwiches.

  4. Make-Ahead Tip: Prepare tarragon sauce up to 24 hours ahead; cover and chill.


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