This sandwich is just simple pan-fried chicken breasts topped with bacon and cheese of your choice. I just happened to prefer cheddar. You can pick your own cheese if you want.
Oh, Ree's recipe also included lemon pepper seasoning, and I completely forgot to use it. I included it in my recipe anyway and will try it next time.
As you can see below, I cut ours in half and we both had 2 little sandwiches. Don't do it. Just have one giant yummy chicken bacon cheddar sandwich so the bread doesn't dominate.
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| Forgot to take a picture once they were on buns. Oops. They were pretty buns, too. |
Chicken Bacon Cheddar Sandwiches
(2 sandwiches)
• 2 chicken breasts
• 4 pieces of bacon
• Cheddar cheese (or your cheese of choice)
• Lemon pepper seasoning
• Buns
Use kitchen shears to cut the bacon in half. Cook bacon on med-low.
While the bacon is cooking, use the smooth side of a meat tenderizer to even out the thickness of the chicken. Sprinkle both sides of chicken with lemon pepper seasoning.
When the bacon is done move it to a paper towel lined plate. Dump out most of the grease, leaving about a tablespoon. Add the chicken. Cook until the outer edges of the top become opaque. Flip and begin arranging the bacon on top of the chicken. Then add your cheese. Cover for a few minutes to let cheese melt and chicken finish cooking.
Make into sandwiches and enjoy!
Source: The Pioneer Woman
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