Chicken Club Recipe - Cooking Index
Chicken Club Recipe - Cooking Index
| 2 tablespoons | 30ml | No-salt-added tomato juice |
| 2 tablespoons | 30ml | Balsamic vinegar |
| 2 | Boneless skinless chicken breast halves | |
| Vegetable cooking spray | ||
| 1 | Pepper | |
| 4 | Turkey bacon | |
| 6 | Light sourdough bread - (3/4-ounce) toasted | |
| 1 tablespoon | 15ml | Reduced-calorie mayonnaise |
| 2 cups | 474ml | Loosely packed torn romaine lettuce |
| 8 | Tomato - (1) 1/4-inch thick |
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.
Source:
Cooking Light, Nov/Dec 1993, page 114
Average rating:
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