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Rustic Chicken Club

(18)

7 reviews

40 min prep time
1 hr 10 min total time
18 ingredients
6 servings

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

Bake-Off® Contest 41, 2004

Sharon Kube

West Lafayette, Indiana

Ingredients

6: slices bacon

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

4: tablespoons mayonnaise

3/4: cup shredded Monterey Jack cheese (3 oz)

2: cups chopped cooked chicken breast

1: tablespoon Dijon mustard

1: tablespoon fresh lemon juice

1/2: to 1 teaspoon freshly ground black pepper

1/4: teaspoon celery salt

: Dash salt

: Dash ground red pepper (cayenne)

3/4: cup shredded Cheddar cheese (3 oz)

1: egg yolk

: 1 tablespoon water

1: tablespoon sesame seed

1: cup chopped romaine lettuce

1: medium tomato, seeded, finely chopped

1/4: cup chopped green onions (4 medium)

Steps

1 Heat oven to 400°F. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
2 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 14x12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
3 Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
4 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.
5 Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5x7-inch oval opening in center. Gently press down on edge to securely enclose filling.
6 In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
7 Bake 20 to 25 minutes or until crust is golden brown. Cool 10 minutes. With metal spatula, gently lift edge; slide onto serving plate. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions. Cut into 6 wedges to serve.

1 Heat oven to 400°F. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
2 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 14x12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
3 Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
4 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.
5 Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5x7-inch oval opening in center. Gently press down on edge to securely enclose filling.
6 In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
7 Bake 20 to 25 minutes or until crust is golden brown. Cool 10 minutes. With metal spatula, gently lift edge; slide onto serving plate. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions. Cut into 6 wedges to serve.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 280

% Daily Value

Total Fat: 32g; 49%
Saturated Fat 12g 61% Trans Fat 0g
Cholesterol: 115mg; 39%
Sodium: 760mg; 32%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 1g
Protein: 26g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 6%; 6%
Calcium: 20%; 20%
Iron: 8%; 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 Choice

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

Comments + Recipe Twists

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