Serving Size: 4
4 boneless skinless chicken breast halves
1 cup teriyaki marinade (Lawry's is best)
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
1 cup alfalfa sprouts - (loosely packed)
4 lettuce leaves
4 large tomato slices
4 slices Kraft Swiss Cheese Singles
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30
minutes. Preheat a clean barbecue to medium grilling heat.
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
Spread about 1/2 tablespoon of mayonnaise on the face 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, atop 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.
This recipe yields 4 sandwiches.