2 Whole chicken breasts, Boned and halved
1 Cup Teriyaki marinade (Lawry's Is best)
4 Whole-wheat hamburger buns
8 Slice Bacon
1/4 Cup Mayonnaise
1 Cup Alfalfa sprouts, loosely Packed
4 Lettuce leaves
4 Large Tomato slices
4 Slice Kraft Swiss Cheese Singles
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes.
Preheat a clean barbecue to medium grilling heat. Brown the faces of
each bun in a frying pan on the stove. Keep the pan hot. Cook the
bacon in the pan until crisp, then set aside.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked
through. Spread about 1/2 tablespoon of mayonnaise on the face of
each bun, top and bottom.
Divide the sprouts into 4 portions and mound on each bottom bun. On
the sprouts, stack a lettuce leaf, then a slice of tomato.
Place one chicken breast half on each of the sandwiches, a top the tomato.
Next, stack a slice of Swiss cheese on the chicken, and then the 2
pieces of bacon, crossed over each other. Top off the sandwich with
the top bun.
Microwave for 15 seconds on high.
Makes 4 sandwiches.
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