Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole chicken breasts -- |
| \N \N | Boned and halved |
| 1 cup | Teriyaki marinade (Lawry's |
| \N \N | Is best) |
| 4 \N | Whole-wheat hamburger buns |
| 8 slices | Bacon |
| ¼ cup | Mayonnaise |
| 1 cup | Alfalfa sprouts -- loosely |
| \N \N | Packed |
| 4 \N | Lettuce leaves |
| 4 larges | Tomato slices |
| 4 slices | Kraft Swiss Cheese Singles |
1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. 2. Preheat a clean barbecue to medium grilling heat.
3. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. 4. Cook the bacon in the pan until crisp, then set aside. 5.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. 6. Spread about ½ taablespoon of mayonnaise on the face of each bun, top and bottom. 7. Divide the sprouts into 4 portions and mound on each bottom bun. 8. On the sprouts, stack a lettuce leaf, then a slice of tomato. 9. Place one chicken breast half on each of the sandwiches, atop the tomato. 10. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. 11. Top off the sandwich with the top bun. 12. Microwave for 15 seconds on high. Makes 4 sandwiches.
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