Worth a trip

BLT Chicken with Rosemary-Lemon Mayonnaise

Name: BLT Chicken with Rosemary-Lemon Mayonnaise
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.

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions