Instructions: Place each chicken breast half between pieces of plastic wrap or waxed paper and pound gently with flat side of meat mallet or rolling pin until about 1/4-inch thick.

Cook bacon in a large skillet over medium heat until crisp. Drain bacon on paper towels. Reserve 1 tbsp drippings in skillet. Cook and stir onion for 2 to 4 minutes or until tender. Take the onion out of the skillet. Put chicken in skillet and cook 6 to 8 minutes on each side or until browned and no longer pink (juices should run clear).

Put the toasted bread slices on a cookie sheet; spread 1 tsp. steak sauce on each slice. Top with chicken, bacon slices, onion and cheese. Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.

The chicken in this recipe is quickly cooked as used for a delicious, open-faced sandwich. The bread can be toasted in a toaster, toaster oven, or oven. This one is really yummy!

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