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BLT Chicken with Rosemary-Lemon Mayonnaise

BLT Chicken with Rosemary-Lemon Mayonnaise

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  • 1 teaspoon minced fresh rosemary
  • 1/2t 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 5-ounce package mixed baby greens
  • 1 tablespoon red wine vinegar
  • 4 skinless boneless chicken breast halves
  • 1 cup panko (Japanese breadcrumbs)

Recipe Preparation

  • 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.

Reviews Section

Watch the video: Dinner Recipe: Rosemary Lemon Chicken Recipe by Everyday Gourmet with Blakely (June 2022).


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