Chicken Club Recipe




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Chicken; Poultry; Sandwich


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Chicken Club Recipe


 

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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

These Chicken Recipes are part of our collection of over 60,000 recipes.







Chicken Club

 

Ingredients

2 tbsp no-salt-added tomato juice
2 tbsp balsamic vinegar
2 skinned, (4-ounce) boned chicken br, east halves
1 vegetable cooking spray
1 dash pepper
4 slice turkey bacon
6 slice (3/4-ounce) light sourdough bread,, toasted
1 tbsp reduced-calorie mayonnaise
2 cup loosely packed torn romaine lettuce
8 slice (1/4-inch-thick) tomato (about 1 me, dium)



 

Preparation

Directions: Combine tomato juice and vinegar in a shallow dish; set
aside. Place each piece of chicken between 2 sheets of heavy-duty
plastic wrap, and flatten to 1/4-inch thickness using a meat mallet
or rolling pin. Add chicken to vinegar mixture. Cover and marinate in
refrigerator for at least 1 hour, turning chicken occasionally.

Remove chicken from marinade; discard marinade. Coat a large nonstick
skillet with cooking spray, and place over medium heat until hot. Add
chicken; cook 2 minutes on each side or until done. Remove from
skillet, and sprinkle with pepper; set aside, and keep warm.

Cook turkey bacon in a microwave oven according to package
directions. Cut each bacon slice in half crosswise; set aside, and
keep warm.

Spread 1 side of each of 2 slices of bread with 3/4 teaspoon
mayonnaise. Top each with 1/2 cup lettuce, 2 tomato slices, and 1
chicken breast half; cover with another slice of bread. Top each with
1/2 cup lettuce, 2 tomato slices and 4 half-slices of bacon. Spread 1
side of remaining slices of bread with 3/4 teaspoon mayonnaise; place
on top of each sandwich. Cut each sandwich in half, and secure with
wooden picks. Yield:
2 sandwiches.

Nutritional Info: CALORIES 370 (26% from fat); PROTEIN 38.9g; FAT
10.5g (SAT 2.3g, MONO 3.1g, POLY 2.2g); CARB 32.9g; FIBER 7.9g; CHOL
94.5mg; IRON 1.8mg; SODIUM 931mg; CALCIUM 37mg

Posted to MM-Recipes Digest V3 #2.TXT

 

 

Servings: 2