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Rustic Chicken Club

A refrigerated pie crust holds a tempting filling of bacon, chicken and cheese in this lovely entrée.

Ingredients

Instructions

  1. Heat oven to 400 degrees F.
  2. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
  3. Meanwhile, line cookie sheet with heavy-duty foil. Remove pie crust from pouch; place crust flat between 2 sheets of waxed paper. With rolling pin, roll crust into 14 x 12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
  4. Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
  5. In small bowl, mix chicken, remaining 2 tablespoons mayonnaise, the mustard, lemon juice, black pepper, celery salt, salt and ground red pepper. Spoon mixture over Monterey Jack cheese. Sprinkle with crumbled bacon. Sprinkle Cheddar cheese over top.
  6. Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5 x 7-inch oval opening in center. Gently press down on edge to securely enclose filling.
  7. In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
  8. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions.
  9. Cut into 6 wedges to serve.

Nutrition Information Serving Size: 1 Serving Calories 460 (Calories from Fat 280), % Daily Value Total Fat 32g 32% (Saturated Fat 12g, 12% Trans Fat 0g 0% ), Cholesterol

115mg 115%; Sodium 760mg 760%; Total Carbohydrate 19g 19% (Dietary Fiber 0g 0%

Sugars 1g 1% ), Protein 26g 26%

% Daily Value*: Vitamin A 25%; Vitamin C 6%; Calcium 20%; Iron 8%

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat

Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Pillsbury.


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