Ranch Chicken and Bacon Sandwich
Preparation Time: 15 minutes
Microwave Time: 8 to 9 1/2 minutes
2 boneless, skinless chicken breasts
1/4 cup flour
1 egg
1/4 cup Italian bread crumbs
2 tablespoons Parmesan cheese
4 strips of bacon
2 sandwich rolls
2 tablespoons ranch dressing
2 tomato slices
small handful shredded lettuce
Pound each chicken breast to about 1/4 to 1/2-inch thickness all the way across. Place the flour and bread crumbs in separate shallow dishes that will allow you to easily dip the chicken. Crack the egg in a third shallow dish, and lightly beat. Add a dash of salt and pepper to the eggs, and add the Parmesan cheese to the bread crumbs. One at a time, dip each chicken breast into flour (make sure you get both sides), then in the eggs, then into the bread crumbs. When both chicken breasts are fully coated in bread crumbs, place in a greased microwave-safe baking dish. Microwave on high for 5 to 5 1/2 minutes until bread crumbs are fully baked onto the chicken, and both chicken breasts are fully cooked. Set aside.
Place a layer of paper towel in a microwave safe dish or on a microwave safe plate. Lay the strips of bacon over the paper towel. Microwave on high for 2 1/2 to 4 minutes, until bacon is fully cooked and crisp. Remove from microwave and place on a new sheet of paper towel to drain away excess grease. Set aside.
Open each sandwich bun. Put 1 slice of cheddar cheese on each bun. Place buns in microwave for 30 seconds to 1 minute until cheese is melted. Remove from microwave, and add chicken breast and 2 strips of bacon to each bun. Then top with 1 tablespoon of ranch dressing on each sandwich, and lettuce and tomato as desired.
