Ingredients
- 8 slices of bacon
- 2 lg. skinned and boned chicken breasts, halved lengthwise
- 1/4 c. mayonnaise or salad dressing
- 1/4 c. Dorothy Lynch Home Style
- 4 individual French rolls, split and toasted
- 1 med. tomato, thinly sliced
- Lettuce leaves
- Prep time: 10 Minutes
- Cook time: 15-20 Minutes
- Serves: 4
The Method
- 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. Spread the mixture onto French bread halves.
- Top each roll bottom with lettuce and a piece of chicken.
- Layer with 2 pieces of bacon, tomato and more lettuce.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
Read More
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