Italian Chicken Club Recipes

ITALIAN CHICKEN CLUB

Italian Chicken Club image

Like a blast of Mediterranean sunshine, this easy chicken sandwich is unmistakably Italian, with sun-dried tomatoes, pesto, and balsamic vinegar.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

1/2 cup basil pesto
1 tablespoon plus 1 teaspoon balsamic vinegar
6 focaccia breads, each cut horizontally in half
8 oz thinly sliced oven-roasted chicken breast (from deli)
1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
4 oz sliced mozzarella cheese

Steps:

In small bowl, mix pesto and balsamic vinegar. Spread mixture on bottom half of each focaccia bread. Top with chicken, tomatoes and mozzarella.
Top each with other half of focaccia bread.

Nutrition Facts : Calories 660, Carbohydrate 71 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1920 mg, Sugar 3 g, TransFat 0 g

MINI ITALIAN CLUB SANDWICHES

Mini Italian Club Sandwiches image

Provided by Giada De Laurentiis

Categories appetizer

Time 33m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Steps:

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

CHICKEN CLUB PASTA SALAD

Chicken Club Pasta Salad image

Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.

Provided by Lane J

Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

8 ounces corkscrew-shaped pasta
¾ cup Italian-style salad dressing
¼ cup mayonnaise
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
8 ounces cherry tomatoes, halved
1 avocado - peeled, pitted, and chopped

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 47.9 mg, Fat 30.1 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 8.1 g, Sodium 723 mg, Sugar 5.2 g

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