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!
Cook time 15 min
Prep time 5 min
Ingredients:
1/2 cup mayonnaise salad dressing1 cup bread crumbs
1 tsp black pepper
1/2 tsp salt
1 tsp ground cumin
1 tbsp vinegar
5 strips bacon
1 tsp rosemary
3 tbsp olive oil
4 tomatoes
1/2 tsp lemon peel
4 chicken breasts
5 oz kale
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.
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 per serving
4 ServingsCalories 420kcal
Protein 36g
Carbohydrates 27g
Fiber 3.63g
Sugar 4.70g
Fat 27g
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