These hearty chicken sandwiches aren’t for the faint of heart. Boneless chicken thighs, smoky bacon, rich Gouda cheese, and aromatic leeks make for a big bite burger! Rachel Cooks created this recipe from an ingredient list submitted by Jodi T., who won a grand prize in the Just BARE® Chicken +5 Ingredient Challenge.
Heat oven to 375°F. Arrange chicken on a foil-lined baking sheet. Season with salt and pepper; brush with 2 tablespoons mustard. Bake about 30 minutes or until no longer pink in center (165°F on an instant read thermometer).
Meanwhile, cook bacon in a large skillet over medium heat until crispy and browned. Drain bacon on paper towels, reserving 2 tablespoons bacon fat.
Trim the tough green tops from the leeks and slice them in half lengthwise. Rinse well to remove any sand or grit. Thinly slice crosswise. Heat 1 tablespoon of reserved bacon fat in large skillet; sauté leeks over medium-high heat about 10 minutes or until tender. Place in a small bowl.
Heat remaining 1 tablespoon fat in skillet over medium heat. Toast buns, cut-side down, until golden brown.
To assemble sandwiches, spread toasted buns with mustard. Arrange chicken on bottom halves of toasted buns. Sprinkle with cheese*, then top with bacon and leeks.
Just BARE® Boneless Skinless Chicken Breasts or Chicken Breasts Tenders may be substituted for Just BARE® Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
*Place sandwiches under the broiler for 1 to 2 minutes to melt the cheese if desired, before topping with bacon and leeks.