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Add a photoServings: 4
Ingredients
- 4 x boneless skinless check breast halves (about a lb.)
- 8 slc bacon
- 1 sm red onion, sliced
- 4 slc pumpernickel bread, toasted
- 4 tsp steak sauce
- 1 c. shredded Cheddar cheese
Directions
- Place each chicken breast half between pcs of plastic wrap or possibly waxed paper and lb. gently with flat side of meat mallet or possibly rolling pin till about 1/4-inch thick.
- Cook bacon in a large skillet over medium heat till crisp. Drain bacon on paper towels. Reserve 1 tbsp drippings in skillet. Cook and stir onion for 2 to 4 min or possibly till tender. Take the onion out of the skillet. Put chicken in skillet and cook 6 to 8 min on each side or possibly till browned and no longer pink (juices should run clear).
- Put the toasted bread slices on a cookie sheet; spread 1 teaspoon steak sauce on each slice. Top with chicken, bacon slices, onion and cheese. Broil 4 to 6 inches from heat for 1 to 2 min or possibly till cheese is melted.
- The chicken in this recipe is quickly cooked as used for a delicious, open-faced sandwich. The bread can be toasted in a toaster, toaster oven, or possibly oven. This one is really yummy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 472 | |
| Calories from Fat 327 | 69% |
| Total Fat 36.51g | 46% |
| Saturated Fat 14.79g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 951mg | 40% |
| Potassium 274mg | 8% |
| Total Carbs 19.0g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.31g | 2% |
| Protein 16.86g | 27% |
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