Bacon Wrapped Chicken Sandwich Au Jus

Servings: 5

Cook Time: 35 minutes

An absolutely deliciously satisfying sandwich. A great twist on a deli favorite.


  • 1 about 1 1/2 lbs HARVESTLAND® Fresh Boneless, Skinless Chicken Thigh Filets
  • 6 strips Bacon
  • 4 tbsp. reduced sodium soy sauce
  • 2 packed tbsp. Brown Sugar
  • 3 cans mushrooms (8 ounces) — sliced
  • 1 small onion — thinly sliced
  • 6 hamburger buns or Kaiser rolls — split


  1. Preheat oven to 350ºF.
  2. Heat a medium skillet over medium-high heat. Wrap a bacon strip around each chicken thigh, overlapping ends of bacon and placing lapped side down in hot skillet. Brown 4-5 minutes on each side. Remove from pan to a paper towel lined plate then transfer, with tongs, to an 8 or 9-inch baking dish.
  3. Stir together soy sauce and brown sugar until sugar dissolves. Pour evenly over chicken. Bake 15-20 minutes until internal temperature of chicken is 180ºF.
  4. Meanwhile, drain bacon fat from skillet. Return to medium heat and add mushrooms and onions. Cook, stirring occasionally until softened and golden brown, about 10-15 minutes.
  5. Toast buns if desired. Place chicken on bottom half of buns, divide mushrooms and onions over chicken. Drizzle sauce from baking dish over servings, or pour into dip cups.