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California Chicken Sandwich

• Four 1/2" Thick Chicken Breasts
• 2 Chicken Bouillon Cubes, crushed
• 1/2 tsp. Seasoned Salt
• 1 Cup Water
• 8 Slices Thick Hickory Bacon, sliced in half and fried until crisp, drain
• Large Slicing Tomatoes, sliced for sandwiches
• Leaf Lettuce
• Guacamole (prepared)
• Mayonnaise
• 4 Large Seeded Hamburger Buns
• 1/4 Cup Melted Butter (for hamburger buns)
• 3 Tbsp. Butter (for chicken breast)

Instructions:
Mix chicken bouillon cubes, seasoned salt, and water. Pour over chicken breast and marinate in the refrigerator for 3 hours. Fry sliced bacon until crisp, drain and set aside. When Chicken has marinated remove from marinate. On a electric grill or fry pan on medium heat that has been sprayed with a non stick spray, place hamburger buns that have been brush on the inside with melted butter. Grill the inside of buns until toasted and golden. Set buns aside on a serving plate. On medium heat place 3 Tbs. butter on a grill or in a fry pan. Braise chicken breast in melted butter and cook until done.

To Build The Sandwich:
Spread mayonnaise on the inside of each top and bottom of buns. On bottom half place chicken breast, four slices of bacon, and a serving of guacamole. On the top part of bun place a piece of leaf lettuce and couple of slices of tomatoes. Add a generous serving of crisp French fries along side of the sandwich.

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