Chicken Club Twister Recipes

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CHICKEN CLUB TWISTER



Chicken Club Twister image

Made with bacon bits, romaine lettuce and tomatoes, this chicken club has a lot going on. That's why we wrapped it in a soft flour tortilla.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 7

1 flour tortilla (8 inch)
1 Tbsp. KRAFT Avocado Oil Mayonnaise
1 Tbsp. OSCAR MAYER Real Bacon Bits
2 oz. (1/3 of 6-oz. pkg.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 KRAFT Big Slice Mild Cheddar Cheese Slice
1/4 cup chopped tomatoes
1/4 cup torn romaine lettuce

Steps:

  • Spread tortilla with mayo.
  • Top with remaining ingredients; roll up.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 1080 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 2 g, Protein 26 g

CHICKEN CLUB SANDWICHES



Chicken Club Sandwiches image

Summer's delight, this sandwich is stacked high with chicken, bacon and fresh garden goodness!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 6

Number Of Ingredients 7

1/2 cup mayonnaise or salad dressing
18 slices bread, toasted
12 lettuce leaves
6 slices (3 ounces each) cooked chicken
18 slices tomato (3 medium)
12 slices bacon, crisply cooked and drained
Salt and pepper, if desired

Steps:

  • Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices.
  • Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper.
  • Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

Nutrition Facts : Calories 565, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg

KFC TWISTERS



KFC Twisters image

This is just how KFC serves them in Australia. Very yummy and my personal favourite item served at KFC. It took me a little while to work out how to do it properly but, now it is worth it and I thought I would share it with all of you.

Provided by Ben Ross

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

500 g skinless chicken breasts
vegetable oil (for deep frying)
4 cups water
1 teaspoon salt
1 teaspoon msg
1 egg, beaten
1 cup milk
2 cups plain flour
3 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoons paprika
1 tablespoon Mexican chili powder
1 teaspoon msg (isn't really important it just adds extra flavour)
1 cup lettuce, shredded
1 tomatoes, diced
salt, pepper
mayonnaise
6 tortillas (like yiros bread but thinner)

Steps:

  • Trim any excess skin or fat from the chicken breasts.
  • Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
  • Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
  • Turn the strips once while they are marinating.
  • Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
  • In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
  • At this time you can start to preheat the oil in a deep-fryer to 220 deg.
  • When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
  • Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
  • Place them on a plate.
  • Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
  • Be sure to try and get as much coating on each strip.
  • If you wish you can coat them again if you want a thicker coating.
  • Drop the strips, 5-6 at a time into the hot oil.
  • They should only take a couple of minutes depending on how you like your chicken.
  • Be sure to stir when frying so the strips don't stick together.
  • Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
  • Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
  • Place about 3-4 (depending on size) krispy strips on the tortilla bread.
  • Then add the tomato and mayonnaise.
  • Put plenty of pepper and salt on the mayonnaise.
  • Then add the lettuce.
  • Roll up and serve.

BISTRO CHICKEN TWISTER



Bistro Chicken Twister image

Serve this for lunch or dinner along with a nice green salad! Adapted from Pampered Chef cookbook "All The Best" from our kitchen to yours. Enjoy!

Provided by Sharon123

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup chopped cooked chicken
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaf
1/4 cup grated fresh parmesan cheese
2 tablespoons grated fresh parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, minced
2 (11 ounce) packages refrigerated French bread dough
1 egg white, lightly beaten
1 teaspoon italian seasoning

Steps:

  • Preheat oven to 375*F.
  • Chop chicken , dice bell pepper. Snip basil. I.
  • In a bowl, combine chicken, bell pepper, basil, 1/4 cup Parmesan cheese, mozzarella cheese, mayonnaise and garlic. Mix well.
  • Place bread dough, seam sides up, on a cutting board. Slice each loaf lenthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough.
  • Roll dough croswise to 4" width, creating a well down the center of each loaf.
  • Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an Xpattern on a baking sheet. Crisscross ends of dough to form a large figure 8, keeping the ends of the dough 1" from edge of pan and leacving two 1 1/2" openings in the center of twist.
  • Combine egg white and Italian seasoning.Lightly brush over dough. Cut a 3" slit in each of the top seections of the twist to reveal filling. Sprinkle 2 tbls. Parmesan cheese over loaf.
  • Bake 30-32 minutes or until deep golden brown. Remove from oven and cool about 10 minutes. Enjoy!

Nutrition Facts : Calories 316.8, Fat 8.8, SaturatedFat 2.9, Cholesterol 24.4, Sodium 658.1, Carbohydrate 43.3, Fiber 2.6, Sugar 1.2, Protein 15.1

EASY CLUB CHICKEN



Easy Club Chicken image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 5

1 1/2 cups crushed Club crackers (or townhouse)
1 (1 ounce) package Italian salad dressing mix
4 Tablespoons butter
6 boneless skinless chicken breasts (thawed)
Pepper, to taste

Steps:

  • Preheat Oven to 375 degrees.
  • Spray a 9 x 13 inch pan with non-stick cooking spray.
  • In a bowl, add the cracker crumbs and and Italian dressing mix, and stir until well-combined.
  • Melt the butter in a separate bowl.
  • Dip the chicken breast in the butter, and roll in the cracker crumbs.
  • Place on prepared baking pan.
  • Sprinkle with pepper to cook.
  • Bake for 1 hours at 375 degrees, or until the internal temperature of the chicken reaches 165 degrees.

Nutrition Facts : Servingsize 1 serving, Calories 2052 kcal, Fat 134 g, SaturatedFat 53 g, Cholesterol 586 mg, Sodium 1388 mg, Carbohydrate 48 g, Sugar 6 g, Protein 157 mg

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