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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As seen on Throwdown with Bobby Flay. Ingredients:
for the chicken |
1 1/2 pounds boneless skinless chicken breast |
2 tablespoons margarine |
1 freshly ground black pepper |
for the sauce |
1 tablespoons unsalted margarine |
1 tablespoons all-purpose flour |
1 1/4 cups milk |
1 cups grated cheddar |
2 tbs grated parmesan |
1 pinch freshly ground nutmeg |
1 freshly ground black pepper |
additional |
4 slices white bread |
2 tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through |
2 ounces bacon, cooked until crisp (8 slices) |
1/2 tbs chives |
1/2 tbs parsley |
Directions:
1. Preheat oven to 425 degrees F.
2. Rub chicken breasts with margarine and season with pepper. Place in a small roasting pan and roast for 30 minutes.
3. Melt margarine over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and pepper, to taste.
4. Cook the bacon until nice and crisp.
5. Slice the tomatoes, place in griddle and cook until slightly charred.
6. When roasted, slice the chicken into 1/4 inch slices.
7. Preheat broiler. Place the bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
8. Top each slice of bread with 2 to 3 slices of chicken and 2 slices of tomato, ladle sauce over the top. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
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