I grew up with open faced sandwiches and it’s always fun to come up with different variations of them. This is a melt in your mouth type, with chicken and onions sauteed in bacon grease, topped with cheese and broiled to perfection. YUM! Enjoy!
-1 lb bacon, each slice cut in half
-1 red onion, halved and sliced thinly
-2 chicken breasts, skinless, boneless
-honey mustard SAUCE or bbq sauce (we like Sweet Baby Ray’s for both of them)
-honey wheat bread, sliced (or any bread you like)
-shredded mozzarella cheese
Cook bacon in large skillet until nice and crispy. Remove onto plate lined with paper towels.
Keep the drippings in the skillet and return to stove. Add the onion slices, season with a little salt and pepper, and cook until nice and soft. Remove onion from skillet, but keep the drippings.
While the onion is cooking, cut the chicken breasts into 3 strips. Using a kitchen mallet, pound each strip until tender.
Once the onion is done cooking, return the skillet with the bacon drippings to stove. Season each pounded chicken strip with salt and pepper on both sides and place in hot skillet. Cook until no longer pink. Remove chicken onto plate lined with paper towels.
Preheat oven to HIGH broil.
Toast 6 slices of the bread. Place each piece of toast on large baking sheet. Place desired amount of honey mustard sauce or bbq sauce on each slice of bread. Spread with a butter knife. On top of that, place a piece of chicken. Top with onions, bacon and shredded cheese.
Place in preheated oven and broil for 2 minutes. Enjoy!