Bacon Jam Club Recipe
Herb-marinated roasted chicken, Tender Belly bacon jam aioli, all-natural bacon, kale jalapeno slaw on multigrain. Served with a side of kettle-chips
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Ingredients
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Herb-Marinated Roasted Chicken
Bacon Jam Aioli
Kale Jalapeno Slaw
Assembly
Method
Herb-Marinated Roasted Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, rosemary, thyme, minced garlic, salt, and pepper. Add the chicken breasts and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Roast the Chicken
Preheat the oven to 375°F (190°C). Place the marinated chicken on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Let it cool, then slice.
Bacon Jam Aioli
- 3
Prepare the Aioli
In a mixing bowl, whisk together mayonnaise, bacon jam, lemon juice, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste and refrigerate until ready to use.
Kale Jalapeno Slaw
- 4
Make the Slaw
In a large bowl, combine chopped kale, minced jalapeno, and grated carrot. In a separate small bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw mixture and toss to combine. Let it sit for at least 15 minutes to soften the kale.
Assembly
- 5
Assemble the Sandwich
On a slice of multigrain bread, layer sliced roasted chicken, a generous spread of bacon jam aioli, a few slices of cooked bacon, and a handful of kale jalapeno slaw. Top with another slice of bread to complete the sandwich.
- 6
Serve
Serve the assembled sandwiches with a side of kettle chips. Enjoy your Bacon Jam Club!
