Whiskey Creek Steakhouse
Loaded Chicken Sandwich

Recipe Ingredients

• 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

Method

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