Loaded Chicken Club
A delicious sandwich featuring crispy bacon, tender chicken, fresh tomatoes, and crunchy lettuce, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 pieces boneless chicken breasts
- 6 strips thick-cut bacon
- 4 slices sourdough bread
- 4 leaves fresh lettuce
- 2 pieces large ripe tomatoes
- 1/3 cup mayonnaise
- 2 tablespoons fresh herbs (parsley and chives)
- 2 cloves garlic (minced)
Instructions
- Season the chicken breasts with salt, pepper, and your favorite herbs. Let them rest at room temperature for 10 minutes.
- Cook the bacon in a large skillet over medium heat for about 6-8 minutes until crispy. Transfer to paper towels to drain, saving 1 tablespoon of bacon fat.
- Heat the reserved bacon fat in the same skillet and cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Let rest for 5 minutes before slicing.
- Mix mayonnaise with minced garlic and chopped fresh herbs in a bowl. Season with salt and pepper to taste.
- Toast the sourdough bread slices until golden brown and crispy.
- Spread herb mayo on one side of each bread slice. Layer with lettuce, tomato slices, chicken, and bacon. Top with the second slice and serve immediately.
Notes
Serve with a side of crispy fries or salad. Store leftovers in the fridge for 1-2 days.