BACON RANCH CHICKEN SANDWICH
Captain D's Seafood Restaurant Copycat Recipe
8 slices bread
4 boneless skinless chicken breasts
6 slices bacon, cut in half
1 onion, sliced
1/2 cup shredded cheddar cheese
1 tomato, sliced
1/2 cup romaine lettuce, shredded
Broil or toast slices of your bread of choice until lightly toasted. Wrap each chicken breast in wax paper and pound with a mallet until flattened. Cook bacon in a large skillet until crisp. Remove bacon and drain on paper towels. Cook chicken in skillet. Place 4 slices of bread on cookie sheet. Add 3 slices bacon, 1 chicken breast, 1 slice onion. Sprinkle cheddar cheese to each slice of bread. Broil until cheese is melted. Add ranch dressing, tomato, and lettuce to each sandwich.
Top with second slice of bread.