Truffle Scented Chicken Club Recipes

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CHICKEN CLUB CASSEROLES

This chicken club casserole freezer meal is a warm, welcoming casserole that tastes as fresh and creamy after it's frozen as it does right out of the oven! - Janine Smith, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (5 servings each).

Number Of Ingredients 9



Chicken Club Casseroles image

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach. , Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese., Cover and bake until bubbly and cheese is melted, 35-40 minutes. Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake until bubbly, 60-70 minutes.,

Nutrition Facts : Calories 584 calories, Fat 34g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 1161mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup 2% milk
1 cup mayonnaise
4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups shredded Colby-Monterey Jack cheese

OPEN WIDE! TUR-CHICKEN CLUB BURGERS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 21



Open Wide! Tur-Chicken Club Burgers image

Steps:

  • Preheat oven to 375 degrees F.
  • Bake bacon on slotted broiler pan until crisp 15 to 20 minutes.
  • Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once.
  • Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste.
  • Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place.

8 slices good quality bacon
1 pound ground turkey breast
1 pound ground chicken
1 teaspoons paprika or smoked sweet paprika
2 teaspoons poultry seasoning, 2/3 palm full
1 tablespoon grill seasoning, a palm full
A handful chopped flat-leaf parsley
1 large shallot, finely chopped
2 tablespoons extra-virgin olive oil
1 cup buttermilk
1/4 cup sour cream
1 large clove garlic, grated or minced
1 tablespoon lemon juice
1 teaspoon hot sauce
3 tablespoons, finely chopped chives
1 tablespoon, finely chopped dill
Salt and pepper
4 crusty whole-wheat Keiser rolls
12 pieces green leaf lettuce
8 slices ripe tomato
8 slices avocado

TRUFFLE-SCENTED RISOTTO IN PHYLLO

Unlike classic risotto, this one is stirred only once. We loved the subtle flavor imparted by the white truffle oil. If you don't have truffle oil, add a little extra Parmesan. Look for phyllo cups in the freezer section of your grocery store, if you'd rather not make your own. Cooking Light, SEPTEMBER 2002

Provided by Nana Lee

Categories     Rice

Time 1h

Yield 24 phyllo cups, 12 serving(s)

Number Of Ingredients 15



Truffle-Scented Risotto in Phyllo image

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onion; saute 3 minutes.
  • Add thyme and garlic; saute 1 minute.
  • Stir in rice; saute 1 minute.
  • Stir in wine; cook 1 min or til liquid is nearly absorbed, stirring constantly.
  • Add water and salt; bring to a boil.
  • Cover, reduce heat, and simmer 18 minutes.
  • Remove from heat.
  • Stir in cheese, butter, truffle oil, and pepper. Cool.
  • Preheat oven to 375°F.
  • Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray.
  • Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
  • Gently press phyllo layers together.
  • Lightly coat top phyllo sheet with cooking spray.
  • Cut phyllo layers into 24 (1 1/2-inch) squares using sharp knife or pizza cutter.
  • Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups.
  • Bake at 375° for 5 minutes or until crisp.
  • Remove phyllo cups from pan.
  • Fill each cup with 1 tablespoon risotto.
  • Sprinkle cups evenly with parsley.

Nutrition Facts : Calories 79.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 2.6, Sodium 164.3, Carbohydrate 12.3, Fiber 0.5, Sugar 0.2, Protein 1.7

2 teaspoons olive oil
1/3 cup finely chopped onion
1 teaspoon minced fresh thyme
1 garlic clove, minced
1/2 cup uncooked arborio rice
2 tablespoons dry white wine
1 1/2 cups water
1/2 teaspoon fine sea salt
2 tablespoons grated fresh parmesan cheese
2 teaspoons butter
1 teaspoon white truffle oil
1/4 teaspoon black pepper
6 sheets frozen phyllo dough, thawed
cooking spray
2 tablespoons chopped fresh parsley

CHICKEN CLUB SANDWICH

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 5m

Yield Makes 4 sandwiches

Number Of Ingredients 7



Chicken Club Sandwich image

Steps:

  • Top cutlets with cheese for the last 2 minutes of cooking so cheese melts. Spread mayonnaise on rolls. For each sandwich, top with 1/2 cutlet, 2 slices of cooked bacon, 1 leaf lettuce, and 1 slice tomato.

2 Breaded Chicken Cutlets
4 slices of American or Cheddar cheese
Mayonnaise
4 kaiser rolls
8 slices of cooked bacon
4 leaves lettuce
4 slices tomato

TRUFFLED STUFFED CHICKEN BREAST

I love truffles, but can't afford the eat them as much as I like. I bought a bottle of white truffle oil and worked on a recipe until my kids gave it 2 thumbs up. This recipe can be easily doubled for a dinner party. We like to serve this chicken with wild rice and roasted baby beets with balsamic vinegar reduction.

Provided by Tracy Black

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10



Truffled Stuffed Chicken Breast image

Steps:

  • Lay the chicken breasts flat and make a slit using a very sharp knife, but do not go all the way through. This will make a nice pocket for the stuffing. Pound the breasts evenly using a meat mallet or small saute pan. Cover with plastic wrap and refrigerate.
  • Place bread in a bowl and pour milk over; let soak for 10 minutes.
  • Meanwhile, heat an ovenproof skillet over medium heat. Add 2 tablespoons olive oil, then shallots. Saute shallots until softened, but not brown, about 5 minutes. Add mushrooms and cook for 5 to 8 minutes. Season with salt and pepper. Cool slightly.
  • Squeeze excess milk out of the bread and place in a large mixing bowl. Add mushroom-shallot mixture. Add Parmigiano-Reggiano cheese, truffle oil, and egg. Mix well.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stuff each breast with 2 to 3 tablespoons of stuffing; do not overstuff. Pierce the chicken with toothpicks to seal the stuffing in. Season each breast with salt and pepper.
  • Heat remaining olive oil in the same skillet as used for mushrooms over medium heat. Brown chicken for 3 minutes on each side. Transfer to a baking dish.
  • Bake in the preheated oven until no longer pink and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 10 minutes. Slice chicken and serve.

Nutrition Facts : Calories 868.1 calories, Carbohydrate 93.2 g, Cholesterol 117.1 mg, Fat 32.2 g, Fiber 7.2 g, Protein 48.2 g, SaturatedFat 6.6 g, Sodium 1286.7 mg, Sugar 3.3 g

4 skinless, boneless chicken breasts
1 loaf Italian bread, crust removed and cut into 1-inch cubes
⅓ cup milk
4 tablespoons olive oil, divided
2 shallots, minced
1 pound cremini mushrooms, chopped
kosher salt and ground black pepper to taste
¼ cup grated Parmigiano-Reggiano cheese
2 tablespoons white truffle oil
1 large egg

CHICKEN CLUB SANDWICHES

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



Chicken Club Sandwiches image

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

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

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