8 slices Thick Hickory Bacon, sliced in half and fried until crisp, drain
4 large Seeded Hamburger Buns
1/4 cup Melted Butter (for hamburger buns)
3 tablespoons Butter (for chicken breast)
Instructions
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.
Originally Submitted
11/11/2010
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