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, can be found in Asian food isle)
3 tablespoons olive oil
DIRECTIONS
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
