Rustic Chicken Club

Name: Rustic Chicken Club
Prep time: 40 min
Total time: 1 h 10 min
Yield: 6
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)

18 Ratings

6 Reviews

Prep 40 min
Total 1 hr 10 min
Ingredients 18
Servings 6

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

By Pillsbury Kitchens

Updated January 12, 2010

Make With

Pillsbury Pie Crust

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 280

Total Fat: 32g; 49%

Saturated Fat: 12g; 61%

Trans Fat: 0g

Cholesterol: 115mg; 39%

Sodium: 760mg; 32%

Potassium: 280mg; 8%

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;