Ingredients
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
2 Tablespoons Olive Oil
1 Tablespoon Butter
8 slices Bacon
1/2 cups Teriyaki Sauce
1 cup Cheddar Cheese, Shredded
1/2 cups Ranch Dressing
4 whole Hamburger Buns, Toasted
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Contact grill for panini, grilled cheese, quesadilla
Complete guide to curing, smoking, sausage making
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Season chicken breasts with salt and pepper on both sides. Add oil and butter to a hot frying pan on medium-high heat. Once the butter has melted, add the chicken breasts and cook until white in the middle, browned on both sides and the internal temperature reaches between 160-180 degrees F. While the chicken is cooking, fry up the bacon in a separate pan until crispy. Drain excess fat and let cool slightly. Once cool, chop the bacon into pieces. Set aside. Add half of the teriyaki sauce to a shallow dish. Once the chicken has finished cooking, turn the burner off and move the pan to the side. Put the chicken breasts in the dish with the teriyaki sauce, pierce both sides of the chicken with a fork, then pour the other half of the teriyaki sauce on top. Only leave the chicken in the sauce for about 3-5 minutes because you dont want it to taste too overpowering. Return the fry pan to the stove top and add chicken breasts. On top of each chicken breast, add 2 tablespoons ranch dressing, then crumbled bacon, then 1/4 cup cheese per breast. Use this order so the bacon stays on the sandwich. Put a lid on the fry pan or cover in aluminum foil for a few minutes until the cheese is melted. Put a little bit more ranch dressing on one side of the bun if you wish, then serve one chicken breast per sandwich. Feel free to drizzle some of the drippings over top of the sandwichthey are so yummy! Enjoy, then go into a food coma.