2 Whole chicken breasts, Boned and halved
1 Cup Teriyaki marinade (Lawry's Is best)
4 Whole−wheat hamburger buns
8 Slice Bacon
1/4 Cup Mayonnaise
1 Cup Alfalfa sprouts, loosely
Packed
4 Lettuce leaves
4 Large Tomato slices
4 Slice Kraft Swiss Cheese Singles
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun. On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, a top the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with the top bun. Microwave for 15 seconds on high. Makes 4 sandwiches.