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Categories:
olive oil chicken breasts bacon crusty Italian bread cherry tomatoes green onions mayonnaise clove garlic basil egg lemon juice olive oil
Viewed: 24 - Published at: 7 years agoIngredients
- 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
Method
- 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.
