Preheat oven to 350°F. Lightly coat the chicken breast with olive oil on both sides and season with salt and pepper, to taste. Lightly coat a sauté pan with nonstick cooking spray and sear chicken breast until golden brown on both sides. Place chicken breast in oven for approximately 8 to 10 minutes or until it reaches an internal temperature of 160°F. Remove and cool for a minimum of 2 hours in refrigerator. In a small bowl, mix basil, chive, lemon juice, and sour cream. Spread sourdough bread with sour cream dressing and assemble sandwich with sliced chicken, lettuce, tomato, and bacon.

Serving suggestion: Serve for lunch with a green salad and a side of the sour cream dressing.