Bacon-Wrapped Chicken Sandwich

This will be dinner tonight along with some seasoned potato wedges! This was on the Cooking Channel this morning. Replaced the White flour with Whole Wheat Flour, used Sea Salt, and added 2% Swiss Cheese.

Recipe courtesy Aida Mollenkamp

Serves:
2 sandwiches

Ingredients

* 1 Tablespoon Extra Virgin Olive Oil
* 2 (6 to 8 ounce) boneless, skinless chicken breasts
* 1/4 Cup Whole Wheat Flour
* 1 Teaspoon Sea Salt
* 1/8 Teaspoon freshly ground Black Pepper
* 2 Slices Turkey Bacon
* 1/2 Cup Apple Juice
* 2 Whole Grain rolls, halved lengthwise and toasted
* 1 Tablespoon Whole Grain Dijon Mustard
* 2% Swiss Cheese
* Lettuce
Directions

*Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)

*Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.

*Heat oil in a medium, heavy-bottomed frying pan over medium heat. Add chicken breasts and cook until bacon is well browned , about 5 minutes per side.

*Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.

*To make a sandwich, spread mustard evenly on cut sides of bread. Layer Lettuce and Swiss cheese alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.