Ranch Style chicken sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup Dijon Mustard1/4 cup Honey1/4 whole (juice of) lemon1/4 tsp paprika1/4 tsp saltdash crushed red pepper2 large plump chicken breasts, sliced lengthwise8 slices bacon2 Tbsp bacon grease2 Tbsp canola oil1 cup shredded sharp cheddar cheese
To begin, make the marinade. In a large bowl mix together 1/4 cup Dijon mustard with 1/4 cup of honey, the juice of 1/4 lemon, 1/4 t. paprika and 1/4 t. salt. Whisk until smooth. Sprinkle a dash of crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse two large, plump chicken breasts and slice in half lengthwise. This will create four thin chicken breasts, keeping their shape intact. Place the four chicken breasts in a glass cake pan and pour the marinade over them. Cover with plastic wrap and place in the refrigerator for 1-3 hours. While the chicken is marinating, fry 8 slices of bacon. Reserve about 2 T of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the refrigerator and pour off the excess marinade. Heat half the reserved bacon grease with an equal quantity of canola oil in the clean skillet over medium heat. When the grease is nice and hot, add 2 pieces of chicken to it. Cook until brownish/blackish about 1 to 1 1/2 min. per side. Remove the chicken to a large baking sheet and repeat with two more pieces. Place chicken in pre-heated and cook for about 10 minutes. Remove from oven.
Lay 2 pieces of bacon over each chicken breast. Sprinkle 1/4 cup of sharp cheddar cheese over top of chicken. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling.
Serve immediately on soft rolls. May add a slice of tomato or mayo at table upon serving if you like.
Serving Size: Makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user BITTYGIRL51.
Next, rinse two large, plump chicken breasts and slice in half lengthwise. This will create four thin chicken breasts, keeping their shape intact. Place the four chicken breasts in a glass cake pan and pour the marinade over them. Cover with plastic wrap and place in the refrigerator for 1-3 hours. While the chicken is marinating, fry 8 slices of bacon. Reserve about 2 T of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the refrigerator and pour off the excess marinade. Heat half the reserved bacon grease with an equal quantity of canola oil in the clean skillet over medium heat. When the grease is nice and hot, add 2 pieces of chicken to it. Cook until brownish/blackish about 1 to 1 1/2 min. per side. Remove the chicken to a large baking sheet and repeat with two more pieces. Place chicken in pre-heated and cook for about 10 minutes. Remove from oven.
Lay 2 pieces of bacon over each chicken breast. Sprinkle 1/4 cup of sharp cheddar cheese over top of chicken. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling.
Serve immediately on soft rolls. May add a slice of tomato or mayo at table upon serving if you like.
Serving Size: Makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user BITTYGIRL51.
Nutritional Info Amount Per Serving
- Calories: 515.0
- Total Fat: 30.2 g
- Cholesterol: 110.3 mg
- Sodium: 975.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.7 g
- Protein: 37.3 g
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