Juicy sauteed chicken breast covered in reduced fat cheese, turkey bacon, lettuce, tomatoes, and Hidden Valley Smoked Bacon Ranch Spread on whole wheat buns.
Ingredients
For the Chicken:
1.5 pounds boneless skinless chicken breasts (thin cuts if you can find them)
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon black pepper
½ teaspoon salt
For the Sandwiches:
8 whole wheat sandwich buns
4 ounces reduced fat sharp white cheddar, sliced
8 slices low sodium turkey bacon
lettuce
tomato
Hidden Valley Smoked Bacon Ranch Spread
Instructions
Place the chicken breasts in a shallow baking dish. Mix together the olive oil and Worcestershire sauce with the minced garlic. Pour over the chicken and rub so it coats all surfaces. Sprinkle with the salt and pepper, cover, and refrigerate until you are ready to cook (this can be done ahead of time or just before cooking; let the chicken sit for at least 15 minutes).
Cook the turkey bacon in a large skillet. Set the bacon aside.
Heat the skillet you used for the bacon over medium high heat. Add the chicken pieces. Cook on one side about 4 minutes, turn, and cook another 4 minutes. Cook time will depend on the size and thickness of the chicken pieces you use. Internal temperature should be 165 degrees F.
To assemble the sandwiches, place a piece of cooked chicken on the bottom bun of each one. Lay the cheese slices on the hot chicken so they melt (If you like things very melty you can place the chicken, cheese, and bottom bun portion of the sandwich in the oven -set to 350 - for a minute to melt). Add a bacon slice to each sandwich. Stack with lettuce, tomato, and then add the Hidden Valley Smoked Bacon Ranch Spread to the top bun of each sandwich.
Serve happily.
Recipe by Sugar Dish Me at https://www.sugardishme.com/lightened-chicken-bacon-ranch-sandwiches/