Marinated Chicken Club Sandwich Recipe Food Republic 1 2 cup marinated sun dried tomatoes. 12 slices bacon. 6 slices provolone cheese. directions. rate this recipe. everyone likes turkey clubs, but let’s face it: they are a little old school. i decided to funk out a club sandwich by making it with chicken and delicious pesto mayonnaise to bump up the flavor. the tomatoes are a little work but. Cover and let marinade for at least 20 minutes or as long as overnight. grilling the chicken. once marinaded, spray your grill with cooking spray and heat the grill. once the grill is hot (at least 375 degrees) add your chicken and cook 7 minutes per side or until internal temperature reads 165 degrees f.
Marinated Chicken Club Sandwich Recipe Food Republic For the bread and lettuce: preheat a large cast iron grill pan over medium heat and brush with olive oil using a heat resistant brush. season the grill pan with a pinch of salt. Use the flat side of a meat mallet to pound chicken breasts to ½ inch thickness. combine all marinade ingredients in a bowl or freezer bag. add chicken and toss well to combine. marinate for at least 30 minutes or up to 4 hours. preheat the grill to medium high heat (375°f). For the lemon pepper sauce mayonnaise: in a small bowl, mix the mayonnaise, zest, and juice of ¼ of a lemon and the black pepper. before zesting the lemon, ensure it is unwaxed. for the protein components of the sandwich: thinly slice the chicken breast and grill with a little salt and pepper. should your pan require it, use a low calorie. Gently pound the chicken to achieve an even thickness. make marinade and pour over chicken. marinate for 1 2 hours. preheat the grill and cook the bacon. once the bacon is crispy remove from the pan and set on a paper towel lined plate. pour out some of the bacon grease but leave a small layer to toast the buns on.
Marinated Chicken Club Sandwich Recipe Tast For the lemon pepper sauce mayonnaise: in a small bowl, mix the mayonnaise, zest, and juice of ¼ of a lemon and the black pepper. before zesting the lemon, ensure it is unwaxed. for the protein components of the sandwich: thinly slice the chicken breast and grill with a little salt and pepper. should your pan require it, use a low calorie. Gently pound the chicken to achieve an even thickness. make marinade and pour over chicken. marinate for 1 2 hours. preheat the grill and cook the bacon. once the bacon is crispy remove from the pan and set on a paper towel lined plate. pour out some of the bacon grease but leave a small layer to toast the buns on. Grill chicken: bring chicken to room temp if marinated in the fridge, then add to a griddle pan over medium high heat. fry until it begins to char (4 5mins), then flip and continue frying until charred on the second side and piping hot through the centre. place to one side to rest. Remove chicken from fridge and preheat grill to medium high heat. grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees. if you want, you can toast your buns on the grill. top with your favorite toppings.
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