Blt Chicken With Rosemary Lemon Mayonnaise Food

BLT CHICKEN WITH ROSEMARY-LEMON MAYONNAISE

BLT Chicken with Rosemary-Lemon Mayonnaise image

Provided by Rozanne Gold

Categories Chicken Leafy Green Sauté Quick & Easy High Fiber Dinner Lunch Mayonnaise Bacon Poker/Game Night Bon Appétit Sugar Conscious Dairy Free

Yield Makes 4 servings

Number Of Ingredients 12

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
*Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
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.
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.

BLT CHICKEN WITH ROSEMARY-LEMON MAYONNAISE

BLT Chicken With Rosemary-Lemon Mayonnaise image

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

Provided by Karen in MA

Categories Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
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.
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.

Nutrition Facts : Calories 583.8, Fat 35.8, SaturatedFat 7.8, Cholesterol 95.3, Sodium 723.5, Carbohydrate 29.4, Fiber 2.1, Sugar 5.2, Protein 35

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