Sunday, October 11, 2009

Tex-Mex Chicken Club

I was watching Rachael Ray the other day and she made this club sandwich recipe. I thought it looked good, knew my husband would love it (his fav Red Robin burger is the one that comes with an egg...Royal Burger) so had to try it myself. I didn't add the jalapeno, cuz I was serving it to the kids and needed to take the spice out. I also didn't add the chili powder to their chicken. I loved the guacamole with the bacon in it (what is it Rachael says..yum-o).

The verdict was good from all, though it took me awhile to convince my 5 year old that there was just guacamole in it (which she ate) and no avocados (shhh, don't tell.) And please, please, don't even tell me how many calories are in this...I can only imagine a zillion trillion...but it sure was tasty!!

Tex-Mex Chicken Club

Serves 4

  • 1/2 tablespoon olive oil
  • 4 slices smoky bacon, chopped
  • 2 pieces boneless, skinless chicken breasts
  • Salt and pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1 large ripe avocado
  • 1/2 small red onion, finely chopped
  • 1 clove garlic, grated or pasted
  • 1 small jalapeño pepper, seeded and finely chopped
  • Zest and juice of 1 lime
  • 1 tablespoon butter
  • 4 large eggs
  • 4 deli slices Pepper jack cheese or cheddar cheese
  • 8 slices white or wheat Pullman bread, toasted
  • 4 slices ripe tomato
  • 4 leaves leaf lettuce

Heat a drizzle of oil in a large skillet over medium-high heat. Add the bacon to the skillet and cook until crisp, 3-4 minutes. Drain the bacon and reserve. Wipe out all but 1 tablespoon of the drippings. Halve the chicken breasts crosswise, producing four cutlets. Add the cutlets to the skillet and season with salt, pepper, cumin, oregano and chili powder. Cook the chicken for 3 minutes one each side, until golden and firm.

Mash the avocado with the onion, garlic, jalapeño and the the zest and juice of 1 lime. Stir in the bacon bits. Taste the guacamole and season with a pinch or two of salt, to taste.

Remove the chicken from the skillet, then wipe clean and reduce the heat to medium. Add the butter and melt it. Fry the eggs to medium or well-done, 4-5 minutes, turning after 3 minutes. Melt the cheese over each egg under loose foil – tent in last minute or so of cooking time.

Place each fried eggs on a piece of toast, then top with the thin chicken cutlet, lettuce, tomato and bacon guacamole. Set the toast tops in place and cut corner to corner to serve.

No comments: