Blt chicken with rosemary-lemon mayonnaise
Discover the ultimate BLT Chicken with Rosemary-Lemon Mayonnaise recipe! Juicy chicken breasts are coated in a flavorful bread crumb mixture with black pepper, salt, and ground cumin, then topped with crispy bacon strips. A refreshing rosemary-lemon mayo adds a zesty twist, complemented by fresh tomatoes and nutritious kale for a delightful meal. Enjoy this delicious, easy-to-make dish perfect for any occasion!
- 10 Jul 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 13 Ingredients
The BLT Chicken with Rosemary-Lemon Mayonnaise is a delightful twist on the traditional BLT sandwich. This recipe incorporates crispy bacon, juicy chicken breasts, and a zesty rosemary-lemon mayonnaise to create a flavorful and satisfying meal that is perfect for any occasion. With essential ingredients like fresh tomatoes, kale, and a blend of spices, this dish is both nutritious and delicious.
Ingredients:
Instructions:
- In a small bowl, mix together the 1/2 cup mayonnaise, 1 tsp finely chopped rosemary, 1/2 tsp finely grated lemon peel, and 1 tbsp vinegar. Set aside in the refrigerator until ready to use.
- In a medium skillet over medium heat, cook 5 strips of bacon until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon and set aside.
- Preheat your oven to 375°F (190°C).
- Mix together the bread crumbs, 1 tsp black pepper, 1/2 tsp salt, and 1 tsp ground cumin in a shallow dish.
- Brush the chicken breasts lightly with 1 tbsp olive oil, then coat each piece thoroughly with the bread crumb mixture, pressing gently to adhere.
- In a large ovenproof skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the BLT components. Cut the tomatoes into wedges and chop the kale.
- Once the chicken is done, let it rest for a few minutes before slicing.
- On each serving plate, place a generous handful of chopped kale.
- Arrange the tomato wedges on top of the kale.
- Top with sliced chicken breasts.
- Drizzle a spoonful of the rosemary-lemon mayonnaise over the chicken.
- Sprinkle with crumbled bacon.
- Serve immediately and enjoy your delicious BLT Chicken with Rosemary-Lemon Mayonnaise!
Tips:
- Ensure the chicken breasts are evenly sliced for uniform cooking and better texture.
- Use fresh rosemary and lemon peel to enhance the flavor of the mayonnaise.
- Crisp the bacon until it is golden brown for maximum flavor and texture.
- Allow the chicken to rest for a few minutes after cooking to retain its juices.
- Toast the bread crumbs lightly before using to add a crunchy texture to the dish.
With its combination of savory chicken, crispy bacon, and tangy rosemary-lemon mayonnaise, this BLT Chicken recipe is sure to become a favorite. By following these simple tips and steps, you'll create a meal that's not only delicious but also visually appealing. Enjoy this dish with a side salad or some roasted vegetables for a well-rounded and delightful dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.63g | 10% |
| Sugar 4.70g | 5% |
| Fat | |
| Fat 27g | 32% |
| Saturated 5g | 18% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 120mg | 22% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 16mg | 97% |
| Vitamin B6 1.18mg | 69% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 40mg | 47% |
| Vitamin E 1.99mg | 13% |
| Vitamin K 160ug | 135% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 3.07mg | 28% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 820mg | 24% |
| Selenium, Se 44ug | 77% |
| Sodium, Na 1060mg | 71% |
| Zinc, Zn 1.95mg | 18% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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