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
Recipes as a concept can be observed far back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, these, old records were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As our culinary historical trip moves to more modern times there were two interesting recipe books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the spicy food that we all know today, but rather recipes for the types of meals cooked for the nobility of that period. Over the following few centuries, the upper classes tried to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes of the day. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken Club recipe.
