Chicken-LT's

8 slices bacon
2 large skinned and boned chicken breasts, halved lengthwise
1/4 cup mayonnaise or salad dressing
1/4 cup DOROTHY LYNCH HOME STYLE DRESSING
3 individual French rolls, spilt and toasted
1 medium tomato, thinly sliced
Lettuce leaves

In a 10-inch skillet, cook bacon over medium heat until crisp. Drain, reserving 2 T of the drippings in the skillet. Set aside. Place each chicken breast half (boned side up) between 2 pieces of clear plastic wrap. Working from the center to the edges, pound the chicken lightly with the fine-toothed or flat side of a meat mallet to 1/4-inch thickness. Cook chicken pieces in reserved bacon drippings over medium heat for 2 to 3 minutes or until lightly browned. Turn and cook for 2 to 3 minutes more or until chicken is no longer pink.

In a small mixing bowl, stir together mayonnaise and DOROTHY LYNCH HOME STYLE DRESSING. Spread roll halves with some of the dressing mixture. Top each roll bottom with lettuce and a piece of chicken. Layer with 2 pieces of bacon, tomato and more lettuce. Top with the roll top, spread side down. 4 servings.

{ Home | Products | Recipes | Nutrition | Store Locator | Contact Us | History }