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Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Vickie from Gooseberry Patch
4 boneless, skinless chicken breasts
1 onion, sliced
2 t. margarine
2 t. olive oil
4 slices bread, toasted
4 t. steak sauce
8 slices bacon, crisply cooked
1 c. shredded Cheddar cheese
Place chicken between pieces of wax paper an flatten to about 1/4-inch thickness. In a large skillet, cook onion in margarine and oil until softened. Remove onion from skillet. Add chicken to skillet; cook for about 7 to 9 minutes on each side, until cooked through. Place toasted bread slices on a large baking sheet; spread each slice with one teaspoon steak sauce. Top each with a chicken breast, 2 slices bacon, 1/4 of onion slices and 1/4 cup cheese. Broil 4 to 6 inches from heat for one to 2 minutes, until cheese is melted. Serves 4. | |
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Place chicken between pieces of wax paper an flatten to about 1/4-inch thickness. In a large skillet, cook onion in margarine and oil until softened. Remove onion from skillet. Add chicken to skillet; cook for about 7 to 9 minutes on each side, until cooked through. Place toasted bread slices on a large baking sheet; spread each slice with one teaspoon steak sauce. Top each with a chicken breast, 2 slices bacon, 1/4 of onion slices and 1/4 cup cheese. Broil 4 to 6 inches from heat for one to 2 minutes, until cheese is melted. Serves 4. |
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