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Big Bite! Big Flavor!

Ingredients:

For the chicken:

1 Boneless Skinless Chicken Breasts, thawed
Do You Bake? For the Love of Garlic Seasoning to taste
Do You Bake? Chive and Onion Seasoning to taste
1/4 tablespoon butter
1/4 tablespoon olive oil
Salt and pepper to taste

For the Sandwich:

1 to 2 Tablespoons Do You Bake? Very Onion Dip, prepared

Sliced Tomatoes, 1 to 2 leaves of lettuce, 2 to 4 tablesppons shredded cheddar cheese

Rosemary Beer Bread, prepared in a 9×9 square Cake pan

Directions:

Butterfly chicken and season one side with your seasonings. Pound lightly with a meat tenderizer .  Turn over and season other side of chicken. Pound lightly with a meat tenderizer until you reach desired thickness of meat. Rest for 10 minutes.

Turn on oven to preheat to 300F

Warm skillet to medium-high heat. Add butter and oil to pan, swish to combine.  Add chicken. Brown each side of chicken until cooked through and juices run clear. Transfer chicken to a foil lined or parchment paper lined baking sheet. Top with cheddar cheese Place in oven to melt cheese.

Cut a square of Rosemary Beer Bread.  To create a sandwich slice, cut the square through the middle (Top of bread will become 1 slice, bottom of bread will be the other slice). Toast sliced bread in toaster oven or toaster.

Once bread is toasted, spread Do You Bake? Very Onion Dip on each side.

Take chicken out of oven and layer on top of the dip. Add Tomatoes and Lettuce.

Cut in half and serve with your favorite veggies or chips.

Recipe Courtesy Jenn at DYB