Bacon Cheddar Chicken Fillet Melts
boneless, skinless chicken breast halves
8 slices bacon
1 small red onion, sliced
4 slices pumpernickel bread, toasted
4 tsp steak sauce
4 ounces (1 cup) shredded Cheddar cheese
Place one chicken breast half, boned side up, between 2 pieces of plastic wrap
or waxed paper. Working from center, gently pound chicken with flat side of meat
mallet or rolling pin until about 1/4-inch thick; remove wrap. Repeat with
remaining chicken breast halves.
In large skillet over medium heat, cook bacon until crisp. Remove bacon from
skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
Add onion to drippings; cook and stir 2 to 4 minutes or until tender. Remove
onion from skillet. Add chicken to skillet; cook 6 to 8 minutes on each side or
until chicken is fork-tender and juices run clear.
Place toasted bread slices on ungreased cookie sheet; spread each slice with 1
teaspoon steak sauce. Top each with chicken, bacon slices, onion and cheese.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.
Makes 4 sandwiches.