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1
Season chicken breasts with salt and pepper on both sides.
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2
Add oil and butter to a hot frying pan on medium-high heat.
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3
Once the butter has melted, add the chicken breasts and cook until white in the middle, browned on both sides and the internal temperature reaches between 160-180 degrees F.
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4
While the chicken is cooking, fry up the bacon in a separate pan until crispy.
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5
Drain excess fat and let cool slightly.
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6
Once cool, chop the bacon into pieces.
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7
Set aside.
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8
Add half of the teriyaki sauce to a shallow dish.
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9
Once the chicken has finished cooking, turn the burner off and move the pan to the side.
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10
Put the chicken breasts in the dish with the teriyaki sauce, pierce both sides of the chicken with a fork, then pour the other half of the teriyaki sauce on top.
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11
Only leave the chicken in the sauce for about 3-5 minutes because you dont want it to taste too overpowering.
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12
Return the fry pan to the stove top and add chicken breasts.
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13
On top of each chicken breast, add 2 tablespoons ranch dressing, then crumbled bacon, then 1/4 cup cheese per breast.
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14
Use this order so the bacon stays on the sandwich.
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15
Put a lid on the fry pan or cover in aluminum foil for a few minutes until the cheese is melted.
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16
Put a little bit more ranch dressing on one side of the bun if you wish, then serve one chicken breast per sandwich.
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17
Feel free to drizzle some of the drippings over top of the sandwichthey are so yummy!
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18
Enjoy, then go into a food coma.
