Heat fry pan to medium-high heat.

Cut rolls in half. Butter rolls and add to heated pan, butter side down. Cook until lightly browned. Remove roll tops to cool on paper towel. Turn roll bottoms over to lightly toast the other side. Remove to paper towels.

Add bacon strips to same pan. Cook until desired doneness--the softer the better. Remove from pan to drain on paper towels. Pat grease off with additional paper towels and then cut each slice in half.

Heat separate fry pan to medium-high heat. Add 4 Tbsp butter. While butter is melting, cut any fat off of chicken breasts. Once butter has melted and started to brown add chicken breasts. Season with pepper, garlic salt and thyme.

Cook until golden brown and then turn over. Season again.

Once chicken has browned on both sides remove from pan to clean cutting board. Cut chicken into 1/4 to 3/8-inch thick pieces. Return chicken slices back to fry pan. Add seasonings. Watch closely and turn over when golden brown.

Cook until chicken is cooked through. Do not over-cook as chicken will dry out.

Layer cooked chicken top of roll bottoms. Add 2 pieces of bacon to each sandwich. Cover with top. Eat while hot. Yummy!