Chicken Bacon Ranch Sandwich

This chicken bacon ranch sandwich layers crispy chicken, smoky bacon, melty cheese, fresh veggies and creamy ranch on chewy French bread for the ultimate bite.

Calories

109

Carbohydrates

45g

Protein

14g

Potassium

524mg

Fiber

1g

Sugar

10g

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 iceberg lettuce
2 medium tomatoes, sliced
1/2 cup ranch dressing

Direction

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.
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.
Serve chicken on French bread with tomato, bacon, iceberg lettuce leaves and ranch dressing. Cut into four servings; secure with toothpicks as needed.