Chicken sandwich
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes.
Preheat a clean barbecue to medium grilling heat.
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
4 Lettuce leaves
4 Large Tomato slices
4 Slice Kraft Swiss Cheese Singles
Makes 4 sandwiches.
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 ace 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.