4 boneless skinless chicken breast halves, pounded thin
8 slices bacon
1 small red onion, sliced
4 slices pumpernickel bread, toasted
4 teaspoons steak sauce, 4 oz
1 cup shredded cheddar cheese
1 Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
2 Add onion; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet.
3 Add chicken to skillet; cook 6 to 8 minutes on each side or until browned and no longer pink.
4 Place toasted bread slices on cookie sheet; spread each slice with 1 teaspoon steak sauce. Top with chicken, bacon slices, onion and cheese.
5 Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.