Whiskey Creek Steakhouse Loaded Chicken Sandwich

1 boneless, skinless chicken breast
Lemon butter
Chicken spice mix
1 unseeded Kaiser bun, toasted
2 strips bacon, cooked
1 slice Cheddar or jack cheese
2 ounces fresh mushrooms, saut�ed
1 leaf lettuce
1 slice tomato slice
1 spear dill pickle

Lightly baste chicken breast with lemon butter; sprinkle with chicken spice mix. Place chicken, basted-side down on a hot grill; cook 1 minute. Rotate chicken 1/4 turn. Baste and season the top of the chicken again; cook 2 to 3 minutes more. Turn over chicken breast; cook 1 minute. Turn chicken 1/4 turn; cook until chicken has cooked through.

Place cooked chicken breast in a baking pan. Top chicken with cooked bacon, mushrooms and cheese. Place under broiler or into a hot oven until the cheese melts. Place the chicken on the bottom half of a toasted Kaiser bun. Top with lettuce and tomato.

Serve with dill pickle spear.

Source: Chef Ed Seidler, Whiskey Creek Steakhouse, Phoenix, Arizona