This is my 2nd post in the GFBP (Good Food, Bad Pictures) series. As I mentioned last week, I don’t think you guys should miss out on great recipes just because I’m a bad photographer. So, please trust me when I say this is delicious… despite the uninspiring picture of the finished product below.
Sidebar- I don’t know why I call it “California.” I mean, it’s 2018… Californians aren’t the only ones eating avocados. If I called it “Midwest” would it mean it just has a whole bunch of mayonnaise on it? God I love mayo. We should probably move on…
First of all, I should have pounded out the chicken breast a bit. These were a little difficult to eat because the chicken breast cooked up so plump, juicy and delicious. I should have flattened it some but that would have taken an extra 5 minutes that I simply did not have. Luckily, I have a big mouth so it wasn’t really a problem.
Second, the cooking time will vary depending on the size and thickness of your chicken breast. If you do pound your chicken breasts, it will cook faster. If you have giant chicken breasts, it will take longer. So, use this as a guide but make sure your chicken is cooked through. If you are really nervous just use a thermometer and make sure the internal temperature is at 165 before you take a bite.
Third, this really is simple and delicious so let’s get started.,,
Rub the chicken breasts all over with a little olive oil. Then, season one side with salt, pepper and a little garlic powder.
Put the chicken breasts into a heated pan, seasoned side down. Season the other side and cook for about 7 minutes until the chicken is a nice golden brown. Flip the chicken over and put the pan in a preheated oven and bake for another 15 minutes. Then, remove from the oven and top with some crispy bacon and cheese.
Put back in the oven for another 3-5 minutes or until the cheese melts.
While the cheese is melting, prepare your bun. I had toasted some brioche buns earlier by throwing them under the broiler for a few minutes. You don’t have to use a brioche bun nor do you have to toast it but, I highly recommend both!
I also had homemade guacamole ready to go. You can, of course, buy your favorite guacamole at the store. Put a bun on each plate and spread a good dollop of guac on the top half of the bun.
Place the melty, golden chicken breast on the bottom half of the bun.
Put the top on and go to town. Mmmmm…. So good…
California Chicken Club Sandwich
Makes 4 Sandwiches
4 Chicken Breasts
Extra-Virgin Olive Oil
4 pieces cooked Bacon, cut in half
4 slices Provolone Cheese
4 Brioche Buns, toasted
Guacamole (about ½ a cup)
Preheat oven to 350.
Heat an oven-safe pan over medium to medium-high heat.
Rub chicken breasts all over with olive oil.
Season one side with salt, pepper and garlic powder.
Place chicken in the hot pan, seasoned side down.
Season the other side of the chicken breast.
Cook for about 7 minutes or until the chicken is golden brown.
Flip chicken over and place in the hot oven for about 15 minutes or until chicken is basically cooked through.
Remove the pan from the oven and top each chicken breast with two, half slices of bacon.
Place a slice of cheese on top of each.
Return the pan to the oven and bake for another 3 minutes or until the cheese melts.
Meanwhile, place about 2 tablespoons of guacamole on the top half of each bun.
When the cheese is melted, place a chicken breast on the bottom half of each bun.
Put your sandwich together and enjoy!