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)
Directions
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 sandwiches
Chicken Club Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sandwich
The History of Recipes
Food historians have proved the existance of recipes back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves on a few more years there are two books published in the fourteenth century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that appears on menues today, but rather descriptions of the types of food eaten by the nobility of that period. By the arrival of the 20th century, recipe publications were starting to become popular as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chicken Club recipe.
