BLT Chicken With Rosemary-Lemon Mayonnaise

“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”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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