Yield: 1 Servings
|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|
|1 cup||Alfalfa sprouts -- loosely|
|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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