Chicken club
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Chicken club
  Chicken    Sandwiches  
Last updated 6/12/2012 12:49:21 AM. Recipe ID 10691. Report a problem with this recipe.
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      Title: Chicken club
 Categories: Sandwiches
      Yield: 2 Sandwiches
 
      2 tb No-salt-added tomato juice
      2 tb Balsamic vinegar
      2    Skinned, (4-ounce) boned
           -chicken breast halves
           Vegetable cooking spray
      1 ds Pepper
      4 sl Turkey bacon
      6 sl (3/4-ounce) light sourdough
           -bread, toasted
      1 tb Reduced-calorie mayonnaise
      2 c  Loosely packed torn romaine
           -lettuce
      8 sl (1/4-inch-thick) tomato
           -(about 1 medium)
 
  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
  




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Recipe ID 10691 (Apr 03, 2005)

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