BLT Chicken with Rosemary-Lemon Mayonnaise

Ingredients for BLT Chicken with Rosemary-Lemon Mayonnaise

• 120ml mayonnaise

• 1 teaspoon minced fresh rosemary

• 1/2 teaspoons 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 140g package mixed baby greens

• 1 tablespoon red wine vinegar

• 4 skinless boneless chicken breast halves

• 110g panko (Japanese breadcrumbs)*

• 45ml olive oil

• *Available in the Asian foods section of some supermarkets and at Asian markets.

How to make BLT Chicken with Rosemary-Lemon Mayonnaise

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.