Chicken Bacon Melt

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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 Servings
Calories: 678kcal

Ingredients

  • 4 slices Bacon
  • 1/2 pound Chicken breast boneless skinless butterflied
  • 1 cup Breadcrumbs
  • 1/4 cup Canola oil use as needed
  • 8 oz Cheddar cheese shredded
  • 8 slices Rye bread

Sauce

  • 1 tbsp Ketchup or more if desired
  • 3 tbsp Mayonnaise
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder
US Customary - Metric

Instructions

  • Preheat a non-stick pan over low-medium heat. Place the bacon in the pan and cook on both sides until crispy and golden brown. Set aside to drain on paper towels. Set aside the pan with the leftover grease. Chop the bacon.
  • Bread the chicken with the breadcrumbs pressing firmly to coat very well.
  • Heat the canola oil in a skillet or pan over medium heat. Cook the chicken on both sides to an internal temperature of 160°F using a thermometer. Place on paper towels to drain any excess grease, then chop into small bite-sized pieces.
  • Mix together the chicken, bacon, and cheese in a bowl. Evenly distribute the mixture onto the bread and press down to make sure the filling stays on the sandwich.
  • In a bowl, mix together all the ingredients for the sauce. Season with salt and pepper to taste.
  • Heat the pan with reserved bacon grease over medium-low heat. Place the sandwiches into the pan, cover with a lid and cook the sandwich on both sides until golden brown while melting the cheese (if making multiple sandwiches and you need more grease, use a few teaspoons of the canola oil).
  • Cut in half and serve with sauce.

Nutrition

Calories: 678kcal | Carbohydrates: 53g | Protein: 35g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1164mg | Potassium: 477mg | Fiber: 5g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 4mg

Chicken Bacon Melt

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 Servings
Calories 678 kcal

Ingredients
 
 

  • 4 slices Bacon
  • 1/2 pound Chicken breast boneless skinless butterflied
  • 1 cup Breadcrumbs
  • 1/4 cup Canola oil use as needed
  • 8 oz Cheddar cheese shredded
  • 8 slices Rye bread

Sauce

  • 1 tbsp Ketchup or more if desired
  • 3 tbsp Mayonnaise
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder

Instructions
 

  • Preheat a non-stick pan over low-medium heat. Place the bacon in the pan and cook on both sides until crispy and golden brown. Set aside to drain on paper towels. Set aside the pan with the leftover grease. Chop the bacon.
  • Bread the chicken with the breadcrumbs pressing firmly to coat very well.
  • Heat the canola oil in a skillet or pan over medium heat. Cook the chicken on both sides to an internal temperature of 160°F using a thermometer. Place on paper towels to drain any excess grease, then chop into small bite-sized pieces.
  • Mix together the chicken, bacon, and cheese in a bowl. Evenly distribute the mixture onto the bread and press down to make sure the filling stays on the sandwich.
  • In a bowl, mix together all the ingredients for the sauce. Season with salt and pepper to taste.
  • Heat the pan with reserved bacon grease over medium-low heat. Place the sandwiches into the pan, cover with a lid and cook the sandwich on both sides until golden brown while melting the cheese (if making multiple sandwiches and you need more grease, use a few teaspoons of the canola oil).
  • Cut in half and serve with sauce.

Nutrition

Calories: 678kcalCarbohydrates: 53gProtein: 35gFat: 36gSaturated Fat: 14gTrans Fat: 1gCholesterol: 100mgSodium: 1164mgPotassium: 477mgFiber: 5gSugar: 5gVitamin A: 556IUVitamin C: 1mgCalcium: 409mgIron: 4mg
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