Whiskey Creek Steakhouse Loaded Chicken Sandwich
1 boneless, skinless chicken breast
Lemon
butter
Chicken spice mix
2 strips bacon,
cooked
2 ounces mushrooms, sauteed
1 slice
Cheddar or jack cheese
1 unseeded Kaiser bun, toasted
1 leaf lettuce
1 slice tomato slice
1 spear
dill pickle
Lightly baste chicken breast with lemon butter; sprinkle with chicken spice mix.
Place chicken, basted-side down on a hot grill; cook 1 minute. Rotate chicken
1/4 turn. Baste and season the top of the chicken again; cook 2 to 3 minutes
more. Turn over chicken breast; cook 1 minute. Turn chicken 1/4 turn; cook until
chicken has cooked through.
Place cooked chicken breast in a baking pan. Top chicken with cooked bacon,
mushrooms and cheese. Place under broiler or into a hot oven until the cheese
melts. Place the chicken on the bottom half of a toasted Kaiser bun. Top with
lettuce and tomato.
Serve with dill pickle spear.
