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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%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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