|Boneless, skinless chicken breasts||360 Gram (4 Pieces, 90 Gram Each)|
|Olive oil||60 Milliliter|
|Minced garlic||1 Clove (5 gm)|
|Cracked black pepper||3 Milliliter|
|Thyme leaves||3 Milliliter|
|Oregano leaves||3 Milliliter|
|Basil leaves||3 Milliliter|
|Worcestershire sauce||1 Milliliter|
|Kaiser rolls||4 Large|
|Hot house tomato||1 Large , sliced thick|
|Ranch dressing||60 Milliliter|
Wash and pat dry the chicken breasts.
Place in a shallow sided pan.
In a mixing bowl, blend together the oil, sherry, garlic, seasonings and Worcestershire.
Pour over chicken and marinate for 3 hours, covered and refrigerated.
Grill the chicken breast for 4 minutes per side, brushing frequently with the marinade.
Fry the bacon crisp and place on a paper towel to absorb any excess fat.
Slice the rolls in half, place a tomato slice and lettuce leaf on one half.
On the other, place 1 tbsp (15 ml) of dressing.
Top with one breast of chicken and 3 slices bacon.
Serve at once.