|1||pkg. PERDUE® HARVESTLAND® Frozen Boneless Skinless Chicken Breasts, Individually Wrapped (3 lbs.)|
|1||tablespoon olive oil|
|3||tablespoons unsalted butter|
|3||tablespoons all-purpose flour|
|1 1/2||cup whole milk|
|1/4||teaspoon ground red pepper or to taste|
|1/2||cup Parmesan cheese, grated, divided|
|2||tablespoons Romano cheese, grated|
|2||large tomato, cut into 8 slices for garnish|
|Salt and black pepper to taste|
Preheat oven 400°F.
Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken; cook 2-3 minutes per side until browned. Remove chicken from pan and keep warm.
Melt butter in a medium saucepan over medium heat; add the flour and cook, stirring constantly about 2 minutes. Gradually whisk in the milk and continue to whisk until thick, about 3 minutes. Put heat on low; add salt and pepper, cayenne pepper, 1/2 cup Parmesan cheese and Romano cheese. Cook, stirring until cheese melts. Remove from heat.
Place the bread in a baking dish; top with chicken. Spoon sauce over chicken and sprinkle with 2 tablespoons Parmesan cheese. Bake 5-8 minutes or until cheese melts. Remove from oven; cross 2 pieces of bacon on top of each sandwich and serve with tomato slices.