| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | June 1990 | 1 | Servings | |
INGREDIENTS
| 4 | Lean bacon | |
| 1 | Whole skinless boneless | |
| chicken breast about 1 | ||
| 1/2 pounds | ||
| 12 | Brioche bread cut from large | |
| round or toasted lightly | ||
| rectangular loaves | ||
| 1/2 | c | Mayonnaise |
| 8 | Lettuce leaves, rinsed and | |
| spun dry | ||
| 8 | Thin slices tomato | |
| 8 | Thin slices red onion |
INSTRUCTIONS
In a small heavy skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain, and pour off all but 1 tablespoon of fat from the skillet. In the fat in the skillet the chicken, patted dry and seasoned with pepper, for 6 to 8 minutes on each side, or until it is just springy to the touch, and transfer it to a work surface. Let the chicken stand for 10 minutes and cut it into thin slices. Spread one side of each brioche toast with some of the mayonnaise, sprinkle it with pepper to taste, and layer 4 of the toasts with a lettuce leaf, a tomato slice, an onion slice, and a bacon slice. Top each sandwich with a brioche toast, a lettuce leaf, an onion slice, a tomato slice, and one fourth of the chicken and cover each sandwich with a brioche toast, pressing it firmly. Makes 4 sandwiches. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3422
Calories From Fat: 1797
Total Fat: 203.8g
Cholesterol: 323mg
Sodium: 3874.1mg
Potassium: 2554.3mg
Carbohydrates: 264.6g
Fiber: 12.6g
Sugar: 19.4g
Protein: 142.1g