Ingredients:
4 (1/2"
Thick) Chicken Breasts
2 Chicken Bouillon Cubes, crushed
1/2
teaspoon Seasoned Salt
1 cup Water
8 slices Thick Hickory Bacon,
sliced in half and fried until crisp, drain
Large Slicing Tomatoes,
sliced for sandwiches
Leaf Lettuce
Guacamole
(prepared)
Mayonnaise
4 large Seeded Hamburger Buns
1/4 cup
Melted Butter (for hamburger buns)
3 tablespoons Butter (for chicken
breast)
Directions:
Mix chicken
bouillon cubes, seasoned salt, and water. Pour over chicken breast and
marinate in the refrigerator for 3 hours. Fry sliced bacon until crisp,
drain and set aside. When Chicken has marinated remove from marinate. On a
electric grill or fry pan on medium heat that has been sprayed with a non
stick spray, place hamburger buns that have been brush on the inside with
melted butter.
Grill the inside of buns until toasted and golden.
Set buns aside on a serving plate. On medium heat place 3 Tbs. butter on a
grill or in a fry pan. Braise chicken breast in melted butter and cook
until done.
To Build The Sandwich:
Spread mayonnaise on
the inside of each top and bottom of buns. On bottom half place chicken
breast, four slices of bacon, and a serving of guacamole. On the top part
of bun place a piece of leaf lettuce and couple of slices of tomatoes. Add
a generous serving of crisp French fries along side of the
sandwich.
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