June 10, 2009
weekly recipe experiment: blt chicken with rosemary-lemon mayo
I love a good ol’ classic BLT sandwich (I mean really, who doesn’t?). This recipe from Bon Apetit magazine takes that go-to we all love, gives it a little twist, and makes it into a delicious gourmet meal.
What you need:
- 1/2 cup of 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)
- 3 tablespoons olive oil
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.
Notes: Too much cumin in the recipe. Cumin is an extremely strong spice, so I put in about half of what the recipe calls for and it was still very effective. Also, I drained only some of the bacon grease from the skillet. When you sautee the greens in it, it gives it a nice additional flavor, but too much and it’s just, well, greasy. Overall, not my best recipe, but it was pretty damn good. My guest absolutely loved it so perhaps I’m my own worst critic. I give it three out of five spoons: