blt chicken with rosemary-lemon mayo
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| Thu, 06-19-2008 - 8:59am |
BLT Chicken with rosemary-lemon mayonnaise
Bon Appétit | June 2008
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.
Makes 4 servings
by Rozanne Gold

1/2 cup mayonnaise
1 teaspoon minced fresh rosemary
1/2 teaspoon finely grated lemon peel
5 slices turkey 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 whole wheat panko or breadcrumbs
3 tablespoons olive oil

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.


