Chicken Club On Brioche Toast Recipes

CHICKEN CLUB SANDWICHES

Chicken Club Sandwiches image

Summer's delight, this sandwich is stacked high with chicken, bacon and fresh garden goodness!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise or salad dressing
18 slices bread, toasted
12 lettuce leaves
6 slices (3 ounces each) cooked chicken
18 slices tomato (3 medium)
12 slices bacon, crisply cooked and drained
Salt and pepper, if desired

Steps:

Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices.
Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper.
Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

Nutrition Facts : Calories 565, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg

ROAST CHICKEN WITH BRIOCHE STUFFING

Roast Chicken with Brioche Stuffing image

This roast chicken recipe is from Daniel Humm of New York's Eleven Madison Park. It uses a brioche stuffing that is simply out of this world.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 6

Ingredients

1 (3-pound) chicken
Brioche Stuffing
Coarse salt and freshly ground pepper
5 sprigs fresh rosemary
2 cloves garlic, peeled
1 lemon

Steps:

Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin.
Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird. Prick lemon all over with the tines of a fork and add to cavity. Truss chicken and transfer to a refrigerator to chill at least 3 hours and up to 24 hours.
Preheat oven to 400 degrees. Place chicken in a roasting pan and transfer to oven. Roast chicken until juices run clear, about 1 hour. Remove from oven and loosely cover with parchment paper-lined aluminum foil. Let stand 30 minutes before carving and serving.

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