Heat oven to 325 degrees. Season the chicken breasts
with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts
with vegetable oil to coat completely. Place in a 9-by-13-inch glass
baking dish. Transfer to oven, and bake until the flesh is firm and
the juices run clear when pierced with a two-pronged fork, 60 to 75
minutes.
Remove from oven, and let the chicken cool completely, about 20 minutes.
Remove, and discard the skin. Remove meat from bone in one piece,
or in as large pieces as possible. Discard the bones, or reserve them
to use for stock.
Cut chicken into large bite-size pieces, and place in a medium size
bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to combine
without breaking up the chicken.
Using a bread knife, slice 8 1/2-inch thick slices of bread. You
can slice bread in the regular manner, or slice the long way, creating
8 very large 1/2-inch thick slices.
Cover 4 slices of bread with Bibb lettuce, and mound chicken on top.
Cover with remaining slices of bread, and serve.
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