Chicken Club Sliders-Thursday night dinner

This recipe is a great late summer early fall dinner.  I make this when I am feeling like I need to go to a restaurant.  The kids love it and I serve it with a side of chips.  Just like a little bistro by my house. 

CHICKEN CLUB SLIDERS WITH RANCH DRESSING

Makes 8 servings.

8 slices bacon

DRESSING:

Salt and Pepper

1 clove garlic, grated

1/2 lemon, juiced

1/2 cup sour cream

1/4 cup finely chopped chives

1 tsp hot sauce

1/2 cup buttermilk

CHICKEN:

1 1/2 pounds skinless boneless chicken breast

A few sprigs flat leaf parsley, finely chopped

1 small red chile pepper, finely chopped

1 lemon, juiced

Salt and lots of pepper

A few sprigs thyme, chopped

2 large cloves garlic, grated

1/3 cup olive oil

TOPPINGS:

2 plum tomatoes, sliced

8 standard size English muffins, toasted

Chopped iceberg lettuce or romaine heart

Heat oven to 375°. Arrange bacon on a broiler pan and bake until crisp, 20 min. Let cool, then halve slices. Heat an outdoor grill or grill pan or cast iron skillet. Combine all dressing ingredients in a bowl, season to taste with salt and pepper.

STEP 2---In a baking dish, whisk together oil, lemon juice, garlic, chile pepper, thyme, parsley, salt and pepper. Add chicken and let marinate 10 min. Grill until cooked through. Let rest briefly, then slice. Arrange chicken on English muffin bottoms. Layer each with 2 half slices of bacon crisscrossed in an "X", some lettuce, tomato, dressing and a muffin top, then SERVE...