Chicken And Egg Open Faced Sandwich

• 2 tbsp vegetable or olive oil
• 4 None chicken breasts
• 3 slices bacon, halved
• 4 None large eggs
• 1/2 loaf flatbread, such as naan, halved horizontally then crosswise into 4 pieces
• 1 head baby romaine lettuce, thickly sliced
• 1/3 cup Caesar dressing
• 1 oz shaved Parmesan cheese
• 18 oz frozen potato wedges, cooked, to serve

1. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken and bacon for 4-5 mins, or until chicken is cooked through. Transfer to a heatproof plate then cut each piece of chicken in 1/2.
2. Add remaining oil to pan. Pan-fry eggs for 2-3 mins, or until cooked to your liking. Remove from heat.
3. Toast bread then arrange on serving plates. Top with lettuce and drizzle with dressing. Top with bacon, chicken, eggs then Parmesan. Serve with potato wedges.

vegetable, chicken breasts, bacon, eggs, flatbread, baby romaine lettuce, caesar dressing, parmesan cheese, potato wedges

Taken from recipes-plus.com/api/v2.0/recipes/34957 (may not work)