Chicken And Egg Open Faced Sandwich - cooking recipe

Ingredients

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

Preparation

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.
Add remaining oil to pan. Pan-fry eggs for 2-3 mins, or until cooked to your liking. Remove from heat.
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.