butterfly sandwiches

4 servings.

I never have any trouble getting my grandchildren to eat lunch when these cute sandwiches are on the menu. You can use chives or little pieces of celery for the antennae.

—MAGGIE LANKSBURY, SEAT TLE, WASHINGTON

• Place chicken in a large skillet; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender and juices run clear. Drain and cool.

Slice

4-1

1/2 pound boneless skinless

chicken breasts

1 green onion, chopped

2 tablespoons shredded carrot

2 tablespoons shredded

cheddar cheese

/2 teaspoons ranch salad

dressing mix

/3 cup reduced-fat

mayonnaise

8 slices white bread

8 fresh baby carrots

16 fresh chives (about

2 to 4 inches long)

16 carrot strips (about

1-1/2 inches long) d pimiento-stuffed olives

• Shred chicken; place in a bowl. Add onions, carrot and cheese. Combine the salad dressing mix and mayonnaise; add to the chicken mixture.

• Spread over half of the bread slices; top with remaining bread. Diagonally cut each sandwich in quarters, creating four triangles. To form wings, arrange two triangles with points toward each other and crust facing out. For each butterfly body, place one baby carrot between triangles; insert two chives into filling for antennae. Place one carrot strip in the center of each triangle. Place olive slices on wings.

NUTRITION FACTS: 1 sandwich equals 303 calories, 11 g fat ( 2 g saturated fat), 42 mg cholesterol, 1,276 mg sodium, 35 g carbohydrate, 2 g fiber, 16 g protein.