Georged Chicken & Bacon Sandwich

File this one under "Screw Wendy's. I'll do it my own damn self." As promised, I would begin to include some recipes that are made on the George Foreman Lean Mean Fat-Reducing Grilling Machine, or "The George" for short. I've made this sandwich a number of times now, and it is getting rave reviews from my family. Don't be tempted to marinate the chicken. If you do, the marinade that sloughs off the chicken will caramelize and burn on The George. This sandwich is so simple and good, you'll never want a grilled chicken sandwich from Wendy's again.

Ingredients

• Boneless, skinless chicken breasts
  
• Bacon
  
• Italian dressing
  
• Burger Buns
  
• Salt
  
• A George Foreman Grill

Season the chicken with the salt. (Always season your meat. But don't beat it.) While the chicken rests, cook the bacon on The George. I usually cook two slices of good, thick bacon per sandwich. Drain bacon. Make sure The George is at full heat (pff) and cook the chicken breasts until done. This may take 4-6 minutes depending on thickness. About a minute before doneness, add a splash or two of Italian dressing right on top of the chicken, and close the lid. It will hiss and spit, but this makes for one tasty chicken sandwich.

Build your sandwich with your favorite fixings. I like mayo and ground pepper on the bottom bun with a little bit of ranch dressing over the meat. Simple and good.

Notes: I like to butterfly the chicken breasts before I put them on the grill. Tends to speed up cooking time, plus it makes the patty fit all the way to the edges of the bun.