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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is another combination of recipes.Update: 8/10/2008 - One time saver I can think of is to buy your onions already sliced, muchrooms caps, and make bacon ahead of time(keep in airtight container for 1 day) Ingredients:
3 tablespoons butter |
1 medium onion, thinly sliced |
1 cup sliced mushrooms, caps only |
2 boneless skinless chicken breast halves (pounded thin) |
1/4 teaspoon dried thyme leaves, crushed (optional) |
salt & fresh ground pepper, to taste |
crushed red pepper flakes, to taste (optional) |
garlic powder |
mayonnaise, for serving (optional) |
mustard, for serving (optional) |
1 french baguette, halved lengthwise (about 12-inch long) |
3/4 cup jarlsberg cheese or 3/4 cup swiss cheese, shredded |
2 slices bacon, crisp-cooked and crumbled |
Directions:
1. In a 10 nonstick skillet, melt butter & crushed red pepper flakes(if using) over medium high heat and cook onions; uncovered stirring occasionally, 15 minutes or until onions are golden. (if desired add a bit of brn sugar & it will help the onions caramelize).
2. Remove onions from skillet and keep warm.
3. Sprinkle with garlic powder.
4. In same skillet melt 1 tablespoon butter over medium-high heat and cook chicken 4 minutes or until chicken is throughly cooked, turning once.
5. In same skillet, melt remaining butter over medium heat and brown mushrooms for about 6 minutes, till all water is absorbed.
6. To serve, arrange chicken on 1/2 bread, then top with hot onions, mushrooms, cheese and bacon.
7. Bake at 375ºF for 5 minutes or until cheese is melted.
8. Top with remaining bread.
9. To serve, cut in half.
10. Sprinkle with thyme and, if desired, salt and ground black pepper, to taste.
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