BLT Chicken with Rosemary-Lemon Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 15 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. Ingredients:
1/2 cup mayonnaise |
1 teaspoon minced fresh rosemary |
1/2 teaspoon finely grated lemon peel |
5 slices thick-cut bacon, cut into 1/2-inch pieces |
4 large plum tomatoes, cut into 1/2-inch cubes |
1 teaspoon cumin seeds |
1 5-ounce package mixed baby greens |
1 tablespoon red wine vinegar |
4 skinless boneless chicken breast halves |
1 cup panko (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. Add tomatoes and cumin. Increase heat; cook 2 minutes. 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.
3. Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and sauté until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.
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