BLT Chicken with Rosemary-Lemon Mayonnaise

Ingredients

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Red wine vinegar

  1 tbsp or 15g

• Bacon

  Raw, cured pork

  5 strip or 60g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  4 tomato or 248g

• Lemon peel

  Raw

  ½ tsp or 1g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Mixed Baby Greens

  Kale, Chard, Spinach - Trader Joe's

  5 oz or 142g

Directions

1. Finely grate lemon peel, mince fresh rosemary, season mayonnaise with 1/8 tsp of salt and 1/8 tsp of pepper.
2. Blend first 3 ingredients in small bowl (grated lemon peel, minced rosemary, and seasoned mayonnaise).
3. Cut bacon in 1/2-inch pieces. Cut tomatoes into 1/2-inch cubes. Coarsely tear lettuce leaves into smaller pieces.
4. 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 1/8 tsp salt and 1/8 tsp pepper. Divide among 4 plates.
5. Sprinkle chicken with 1/4 tsp salt and 1/2 tsp pepper. Place panko (Japanese breadcrumbs) 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 saute until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.

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