Pan Seared Chicken Club Recipe
Red Bird chicken, seared and topped with nitrate free bacon and swiss cheese. Served on a brioche bun with tomatoes, onion and pickle.
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Ingredients
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Chicken
Toppings
Bun
Method
Cooking Chicken
- 1
Prepare the Chicken
Season the Red Bird chicken breasts with salt and black pepper on both sides.
- 2
Heat the Pan
Heat olive oil in a large skillet over medium-high heat.
- 3
Sear the Chicken
Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C).
- 4
Add Cheese
In the last minute of cooking, place a slice of Swiss cheese on each chicken breast. Cover the skillet with a lid to help melt the cheese.
Cooking Bacon
- 5
Assembling the Sandwich
- 6
Prepare the Vegetables
Slice the tomato and red onion into thin slices.
- 7
- 8
Assemble the Sandwich
On the bottom half of each brioche bun, place a seared chicken breast with melted Swiss cheese, followed by 2 slices of crispy bacon, slices of tomato, red onion, and pickles. Top with the other half of the bun.
