BLT Chicken with Rosemary-Lemon Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon minced fresh rosemary
- 1 5-ounce package mixed baby greens
- 1/2 teaspoon finely grated lemon peel
- 4 skinless boneless chicken breast halves
- Carbohydrate 15 g(5%)
- Cholesterol 99 mg(33%)
- Fat 50 g(77%)
- Fiber 2 g(8%)
- Protein 27 g(54%)
- Saturated Fat 10 g(50%)
- Sodium 482 mg(20%)
- Calories 620
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.
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.
