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Whiskey Creek Steakhouse Loaded Chicken Sandwich



  • 1 boneless, skinless chicken breast
  • Lemon butter
  • Chicken spice mix
  • 1 unseeded Kaiser bun, toasted
  • 2 strips bacon, cooked
  • 1 slice Cheddar or jack cheese
  • 2 ounces fresh mushrooms, sauté ed
  • 1 leaf lettuce
  • 1 slice tomato slice
  • 1 spear dill pickle


  1. Lightly baste chicken breast with lemon butter; sprinkle with chicken spice mix. Place chicken, basted-side down on a hot grill; cook 1 minute. Rotate chicken 1/4 turn. Baste and season the top of the chicken again; cook 2 to 3 minutes more. Turn over chicken breast; cook 1 minute. Turn chicken 1/4 turn; cook until chicken has cooked through.
  2. Place cooked chicken breast in a baking pan. Top chicken with cooked bacon, mushrooms and cheese. Place under broiler or into a hot oven until the cheese melts. Place the chicken on the bottom half of a toasted Kaiser bun. Top with lettuce and tomato.
  3. Serve with dill pickle spear.

Source: Chef Ed Seidler, Whiskey Creek Steakhouse, Phoenix, Arizona

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