6 skinned and boned chicken breasts
6 (1 inch) slices French or Italian bread
6 to 8 slices cooked and crumbled bacon
1 c. chopped spring onions (scallions/green onions)
1 c. sliced mushrooms (fresh or canned)
1/2 c. white cooking wine
1/2 c. slivered almonds
2 c. shredded Muenster cheese
1/4 c. butter
1 tbsp. crushed garlic
Salt and pepper to taste

Preheat oven to 350 degrees. Fry bacon in large skillet, drain bacon on paper towels and set aside. Add butter to same pan and stir until melted. Place chicken breasts in pan, saute on one side about 3 minutes then turn over, cooking 3 minutes more. Add green onions, crumbled bacon, mushrooms, almonds, garlic, spices and cooking wine. Turn chicken breasts over and over to mix well. Cook for about 15 minutes or until chicken is nearly done. Spread slices of bread lightly with softened butter. Place in oven for about 5 to 8 minutes or until lightly toasted. Remove from oven and sprinkle shredded cheese over each slice (about 1/4 cup each). Then place a chicken breast over each slice, topping with rest of cheese. Spoon sauce from pan over all. Bake for approximately 30 to 45 minutes or until cheese is melted and slightly toasted. Can be served immediately or reheated.

NOTE: I have made these ahead of time and even put them in the freezer. The flavors have a chance to mingle and taste delicious. Each time I make them I add a spice here and there, so you can try what you like. I guarantee you'll love this. Enjoy!! Makes 6 servings.