Chicken Bacon Ranch Sandwich

 

Ingredients

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/2 cup whole milk
• 3/4 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 1/4 cup buttermilk ranch salad dressing mix
• 1/2 teaspoon coarsely ground pepper
• 1 tablespoon canola oil
• 1 tablespoon butter
• 4 slices Monterey or Colby Jack cheese
• 1 loaf French bread, halved lengthwise
• 8 slices cooked bacon strips
• 1 medium head of iceberg lettuce
• 2 medium tomatoes, sliced
• 1/2 cup ranch dressing

Directions

1. Pound chicken breasts with a meat mallet to 1/2-in. Thickness. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix, and pepper. Dip chicken in milk mixture, then coat with flour mixture.
2. In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until a thermometer reads 165°, 4-6 minutes on each side. Top with a slice of cheese during the last 1 minute of cooking.
3. Serve chicken on French bread with tomato, bacon, iceberg lettuce leaves, and ranch dressing. Cut into four servings; secure with toothpicks as needed.

Nutrition Facts

1 sandwich: 860 calories, 43g fat (16g saturated fat), 149mg cholesterol, 3830mg sodium, 66g carbohydrate (8g sugars, 4g fiber), 52g protein.