Artichoke Bacon Chicken Salad Sandwiches Recipes

BACON-WRAPPED CHICKEN SANDWICH

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

CHICKEN BREAST WITH ARTICHOKES AND BACON

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
• Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
• Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

ARTICHOKE-BACON CHICKEN SALAD SANDWICHES

Steps:

• Combine first 5 ingredients in a large bowl.
• Stir in chicken, artichoke hearts, and bacon.
• Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.

CHICKEN - ARTICHOKE SANDWICHES

Steps:

• Preheat oven to 450°F.
• Lightly spread pesto on one side of each bread slice.
• Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
• Place sandwiches on a large foil lined cookie sheet.
• Cover loosely with foil.
• Bake about 8 minutes or till nearly heated through.
• Uncover sandwiches and sprinkle with cheese.
• Bake 4 to 5 minutes more or till cheese melts.

CHICKEN ARTICHOKE SALAD

Steps:

• Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
• Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
• Blend well.
• Season to taste with salt, pepper& lemon pepper.
• Add chicken& rice.
• Cover and refrigerate 2 hours or overnight.

ARTICHOKE AND CHICKEN SALAD SANDWICHES RECIPE

Steps:

• Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired.

ARTICHOKE BACON POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender.
• Drain and cool potatoes.
• Cook bacon in oven (on raised rack over baking pan).
• Cool and crumble bacon.
• In large bowl, combine mayonnaise, garlic, and onion. Mix well.
• Stir in artichoke hearts, cheese, and salad dressing.
• Add salt and pepper to taste. Mix well.
• In large serving bowl, combine potatoes and bacon.
• Gently stir in dressing until well mixed.
• Cover and chill thoroughly before serving.
• Cook time is cooling time.