BLT Chicken with Rosemary-Lemon Mayonnaise
A gourmet twist on the classic BLT, featuring panko-crusted chicken breast served with a sophisticated rosemary-lemon mayonnaise. The dish combines crispy bacon, fresh tomatoes, and mixed greens with perfectly sautéed chicken for an elegant meal.
Ingredients
- •½ cup mayonnaise
- •1 teaspoon minced fresh rosemary
- •½ teaspoon finely grated lemon peel
- •5 slices thick-cut bacon
- •4 large plum tomatoes
- •1 teaspoon cumin seeds
- •5 ounce mixed baby greens
- •1 tablespoon red wine vinegar
- •4 pieces skinless boneless chicken breast halves
- •1 cup panko
- •3 tablespoons olive oil
- •
Cooking Instructions
- 1.
Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
5 min
- 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.
15 min
- 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.
12 min
