Hearty Chicken Club Food

CHICKEN CLUB SANDWICH

Steps:

• In a small skillet or frying pan, cook bacon strips on medium high heat until crispy. Turn and cook both sides, then remove from skillet or pan and set on paper towel to drain excess fat and allow to cool for assembling the club sandwich.
• In a small to medium sized skillet or frying pan, bring olive oil to medium high heat and pan sear the chicken breast (either pre-cut chicken tenders, cut into strips yourself, or cook a whole chicken breast and cut once done). Season with salt, pepper, onion powder, and paprika. When cooked through, remove from the pan and set aside for assembling the sandwich (cut the chicken pieces into strips, if needed).
• While the chicken is cooking, toast the bread pieces and spread mayonnaise on one side of two pieces and both sides of what will be the center piece of bread. Stack the sandwich beginning with the first piece of toasted bread, add bacon, red onion, and lettuce.
• Place the center piece of bread on the stacked sandwich, then add avocado, tomato, and chicken. Top it off with the last piece of bread and hold the sandwich in place with either one or two long skewers.

HEARTY CHICKEN BAKE

Steps:

• Preheat oven to 375.
• In medium bowl, combine mashed potatoes, 1/2 c cheese and 2/3 french fried onions.
• Mix thoroughly.
• Spoon potato mixture into greased 2 Qr. casserole.
• Using back of spoon, spread potatoes across bottom and up sided of dish to form a shell.
• In large bowl, combine chicken, veggies, soup, milk and seasonings.
• Pour into potato shell.
• Bake uncovered 30 minutes or until heated through and bubbly.
• Top with remaining 1/2 c cheese and 2/3 c french fried onions.
• Bake uncovered 3 minutes longer or until onions are golden brown and cheese is melted.
• Let stand 5 minutes before serving.

HEARTY ROASTED CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
• In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
• Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
• Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
• Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
• Enjoy!