Thursday, June 2, 2011

Chicken Bacon Sandwich

Submitted by Sheri Salatin (Polyface Farm) 
via Pioneer Woman Cooks Website

Polyface chicken breasts (1 per person)
Polyface Country cured bacon (don't soak it this time if you normally do)
lemon-pepper seasoning
cheese, sliced (I used colby, cause that's what I had)

Put the chicken breasts between to pieces of plastic wrap and pound with either a meat mallet or a rolling pen until the breast is equal in thickness all the way around. Just don't pound it too thin. I think mine with just a little thicker than a 1/4 inch.

Cut the bacon strips in half and fry them until they are chewy - don't crisp them. Set them aside and drain your pan, reserving about 1 Tbsp of the bacon drippings in the pan

Liberally sprinkle both sides of the chicken breasts with the lemon-pepper. And place in your frying pan on med to med-low heat. Let fry for about 4 minutes.

Flip the chicken over and layer the pieces of bacon on top of each breast. I used about 4 slices per breast, but my broiler was really small.

Next lay cheese slices all the way across the top of the bacon. Put the lid on the pan and let it continue to cook until all of the cheese is melted. This took just about 3-4 minutes for me.

Serve it and enjoy!

The Pioneer Woman says to serve it with a bun, but if you want to go gluten-free leave it plain.

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