Open Face Chicken Club Sandwich

• 1 tbsp olive oil
• 1 2/3 lbs boneless skinless chicken breasts, cut into strips
• 4 slices bacon, quartered
• 6 slices crusty Italian bread, toasted
• 6 None Romaine lettuce leaves
• 8 oz cherry tomatoes, quartered
• 4 None green onions, finely chopped
• None None FOR THE BASIL MAYONNAISE
• 1 clove garlic, crushed
• 1/2 cup loosely packed basil leaves
• 1 None egg
• 1 tbsp lemon juice
• 1/2 cup olive oil

1. Heat oil in a large skillet on medium-high heat. Season chicken. Cook, in batches, 2-3 mins each side, until browned and cooked through. Set aside.
2. Using same pan, cook bacon 3-4 mins each side, or until crisp. Drain on paper towels; tear into small pieces.
3. For the mayonnaise, place garlic, basil, egg and lemon juice in food processor; pulse to combine. With motor running on medium speed, add oil in a slow stream. Process until thick. Season to taste.
4. Top toasted bread with lettuce, chicken, tomato and bacon. Season to taste and drizzle with mayonnaise. Serve topped with green onion.

olive oil, chicken breasts, bacon, crusty italian bread, cherry tomatoes, green onions, mayonnaise, clove garlic, basil, egg, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/26815 (may not work)