Open Face Chicken Club Sandwich

• 1 tablespoon olive oil
• 1 2/3 pounds boneless skinless chicken breasts cut into strips
• 4 slices bacon quartered
• 6 slices Italian bread crusty, toasted
• 6 romaine lettuce leaves
• 8 ounces cherry tomatoes quartered
• 4 green onions finely chopped
• 1 clove garlic crushed
• 1/2 cup basil leaves loosely packed
• 1 egg
• 1 tablespoon 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, italian bread crusty, tomatoes, green onions, garlic, basil, egg, lemon juice, olive oil

Taken from www.yummly.com/recipe/Open-Face-Chicken-Club-Sandwich-1402951 (may not work)