Monday, August 10, 2009
Chicken Bacon Sandwiches
I'm always on the lookout for a new, good sandwich during the summer months. I found this one over at Pioneer Woman and it was a hit with both the kids and the husband, and also my lovely sister with refined taste. Pioneer Woman has about a million pictures to hold your hand every step of the way through this recipe, so if you are making it for the first time, that is the place to go.
boneless, skinless chicken breasts
cheese (I used cheddar)
Cut the peppered bacon in half and cook until crispy. Drain on paper towels. Pound chicken breasts until they are are an even thickness, just for uniform cooking.
Pour off the bacon grease, reserving about a tablespoon for cooking the chicken. Sprinkle each side of the chicken breast generously with lemon pepper, and cook the first side for 4 minutes in about a tablespoon of bacon grease. Flip over, and immediately cover each chicken breast with slices of bacon and a slice of cheese. Cover with a lid. Chicken should be done when cheese is melted to perfection. Serve on sandwich buns.
I loved the hint of tanginess from the lemon pepper, and really, how can you go wrong with cheese and bacon? Pioneer Woman says you can put a squirt of Grey Poupon on the roll if you like. My sister thought it looked like it would be too dry, so she put mayo on hers. I was surprised at how moist the sandwich was without anything on it. I didn't think it needed anything extra.
It was much easier to eat after it was cut in half. :) We'll be making these again soon. This recipe was a keeper in my book.