Chicken Club Ranch Roll Food

CHICKEN CLUB WRAP

Steps:

• Start by cooking your chicken and bacon. I did my bacon in the oven and chicken on the stove. For the bacon, I did 400 degrees and laid it out on a baking sheet wrapped in aluminum foil, cooked till bacon was done.
• For the chicken I diced it up and placed 1 teaspoon oil in a skillet and tossed in my raw chicken, and the Kansas City Seasoning. Cook until the chicken is fully cooked.
• For the mexi ranch I made the ranch dressing as to what followed on the back of the package. Once done I stirred in 1 cup salsa.
• To assemble the wraps, layout lettuce leaf, tomatoes, chicken, a slice or two of bacon, shredded cheese, and a drizzle of mexi ranch.
• Roll up the wrap tightly like a burrito, slice, and serve with more mexi-ranch on the side for dipping.
• These chicken club wraps are so easy to make and are bursting with flavor.

CHICKEN NUGGET BACON RANCH CLUB

Steps:

• For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
• Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
• Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
• Open the bag and add the chicken. Seal and shake to coat the chicken well.
• Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
• Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
• Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
• Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
• For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

CHICKEN CLUB BRUNCH RING

Steps:

• Preheat oven to 375°F.
• In a bowl, combine mayonnaise and mustard.
• Snip parsley.
• Chop onion.
• Add parsley and onion to mayonnaise mixture; mix well.
• In a 2 quart bowl, flake chicken with a fork.
• Chop bacon.
• Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
• Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
• Scoop the chicken mixture evenly onto widest end of each triangle.
• Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
• Slice tomatoes, cut slices in half.
• Place 1 tomato half over filling between openings of ring.
• Bake 20 to 25 minutes or until deep golden brown.
• Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
• Using a v-shaped cutter, cut around bell pepper.
• Separate halves; remove membrane and seeds.
• Fill with remaining mayonnaise mixture; place in center of ring.
• Arrange lettuce around the pepper.

SMOKED CHICKEN CLUB SANDWICH

Steps:

• Start to cook the bacon so that it becomes crisp. In a blender or food processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and garlic; season to taste with salt and pepper and adjust amount of vinegar for tang.
• Toast the bread lightly. Remove bacon to paper towels to drain.
• To assemble, spread each slice of bread with olive mixture, on one side only. Set some bacon on bottom of bread, then top with tomato and onion slices, chicken and cucumber; salt and pepper each layer lightly as you go. Top with bread, mayonnaise side down; repeat with second layer of fillings and finish with third slice of bread, olive mixture side down. Assemble the second sandwich in the same way.

RANCH GARLIC ROLLS

Steps:

• In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
• On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
• Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the rolls are golden brown, about 15 minutes. Serve immediately.