2 x 300g chicken breast fillets
1 tablespoon smokey barbecue seasoning
1 tablespoon olive oil
4 shortcut bacon rashers (150g)
4 jumbo bread rolls
400g packet ranch slaw kit
4 butter lettuce leaves
4 Colby cheese slices
Barbecue sauce and cooked French fries, to serve
Cut each chicken breast horizontally in half through the side, to give two thin pieces.
Combine seasoning and oil in a large bowl. Add chicken. Toss well to coat.
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until browned and cooked through. Remove. Cover to keep warm.
Wipe pan clean. Add bacon to pan over a medium to high heat. Cook for about 1 to 2 minutes on each side, or until golden. Drain on absorbent kitchen paper.
Meanwhile, heat rolls on an oven tray in a moderately slow oven (160C) for about 5 minutes, or until warm. Remove.
Combine slaw with dressing from kit in a bowl. Toss to coat.
To assemble, cut rolls in half. Top bases with lettuce, slaw, cheese, chicken and bacon. Drizzle with sauce. Replace tops. Serve with French fries.
TIP! To save time, replace chicken fillets with four chicken breast schnitzel steaks, available from Woolworths supermarkets, some butchers and chicken shops.