Small boneless chicken breasts are flattened and cooked to make these delicious chicken and bacon melts. Change the steak sauce to a sriracha ketchup blend or just add a little sriracha to the steak sauce for some nice heat.
- 4 small boneless chicken breast halves, skin removed
- 2 teaspoons butter or margarine
- 2 teaspoon olive oil
- 1 small Onion, thinly sliced
- 4 slices toasted bread
- 4 teaspoons steak sauce
- thinly sliced tomato, optional
- 1 cup shredded Cheddar cheese
- 8 slices cooked bacon
Place chicken breast halves between pieces of waxed paper and pound to about 1/4-inch thickness.
In a large skillet, cook sliced onion in butter and olive oil until softened. Remove onion from skillet.
Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink.
Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce.
Top each slice of bread with a slice of tomato, if using, a cooked chicken breast half, two slices of cooked bacon, onion, and shredded cheese.
Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.
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