BLT Chicken With Rosemary-Lemon Mayonnaise |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs, bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce. Panko is available in the Asian foods section of some supermarkets and at Asian markets. from Bon Appetit, June 2008 Ingredients:
1/2 cup mayonnaise |
1 teaspoon fresh rosemary, minced |
1/2 teaspoon lemon peel, finely grated |
5 slices thick-cut bacon, cut into 1/2-inch pieces |
4 large plum tomatoes, cut into 1/2-inch cubes |
1 teaspoon cumin seed |
1 (5 ounce) package mixed baby greens |
1 tablespoon red wine vinegar |
4 boneless skinless chicken breast halves |
1 cup panko breadcrumbs (japanese breadcrumbs) |
3 tablespoons olive oil |
Directions:
1. Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
2. Cook bacon in large nonstick skillet over medium heat until crisp.
3. Add tomatoes and cumin. Increase heat; cook 2 minutes.
4. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.
5. Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides.
6. Heat oil in another large skillet over medium-high heat.
7. Add chicken and sauté until cooked through and golden, about 4 minutes per side.
8. Place chicken atop greens and serve with mayonnaise.
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