Open Face Chicken Club Sandwich - cooking recipe

Ingredients

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

Preparation

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.
Using same pan, cook bacon 3-4 mins each side, or until crisp. Drain on paper towels; tear into small pieces.
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.
Top toasted bread with lettuce, chicken, tomato and bacon. Season to taste and drizzle with mayonnaise. Serve topped with green onion.