Cooperstown Club Recipe
Ingredients
2 tablespoons Dijon mustard
1 pinch kosher salt
1/2 cup olive oil
1-1/2 cups baby spinach
8 slices rustic country bread
1 apple, cored, sliced 1/8" thick
4 Tyson® Fully Cooked Chicken Breast Fillets
8 slices sharp cheddar cheese
4 slices bacon, cooked
3 tablespoons maple syrup
4 tablespoons balsamic vinegar
Cooperstown Club Recipe
Cooking Instructions
Prepare Tyson® chicken according to package directions. Place 2 slices of cheese and a slice of bacon on top of each chicken breast; heat for an additional 4-5 minutes until cheese melts. Set aside and keep warm.
In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard and kosher salt. Drizzle olive oil into the bowl in a steady stream while whisking constantly until combined and appears completely smooth.
In a medium bowl, toss the spinach with 2-3 tablespoons of the maple syrup vinaigrette. Use enough to evenly coat the spinach. Set aside.
Divide the dressed spinach evenly on half of toasted bread slices. On the remaining 4 slices of bread drizzle with about 2-3 tablespoons of the maple vinaigrette. The bread should be evenly coated, but not soggy.
Place each chicken breast on top of the dressed spinach leaves. Top with a few apple slices. Close each sandwich. Use remaining vinaigrette as a dipping sauce for the sandwich.
2 tablespoons Dijon mustard
1 pinch kosher salt
1/2 cup olive oil
1-1/2 cups baby spinach
8 slices rustic country bread
1 apple, cored, sliced 1/8" thick
4 Tyson® Fully Cooked Chicken Breast Fillets
8 slices sharp cheddar cheese
4 slices bacon, cooked
3 tablespoons maple syrup
4 tablespoons balsamic vinegar
Cooperstown Club Recipe
Cooking Instructions
Prepare Tyson® chicken according to package directions. Place 2 slices of cheese and a slice of bacon on top of each chicken breast; heat for an additional 4-5 minutes until cheese melts. Set aside and keep warm.
In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard and kosher salt. Drizzle olive oil into the bowl in a steady stream while whisking constantly until combined and appears completely smooth.
In a medium bowl, toss the spinach with 2-3 tablespoons of the maple syrup vinaigrette. Use enough to evenly coat the spinach. Set aside.
Divide the dressed spinach evenly on half of toasted bread slices. On the remaining 4 slices of bread drizzle with about 2-3 tablespoons of the maple vinaigrette. The bread should be evenly coated, but not soggy.
Place each chicken breast on top of the dressed spinach leaves. Top with a few apple slices. Close each sandwich. Use remaining vinaigrette as a dipping sauce for the sandwich.
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