BLT Chicken with Rosemary-Lemon Mayonnaise

Ingredients

• Lemon zest

  ½ tsp or 1g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Mayonnaise

  Regular, with salt

  8 tbsp or 110g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Mixed Baby Greens

  Kale, Chard, Spinach - Trader Joe's

  5 oz or 142g

• Red wine vinegar

  1 tbsp or 15g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Finely zest the lemon and mince the rosemary.
2. In a small bowl, combine the lemon zest, rosemary, mayonnaise, one-fourth of the salt, and one-fourth of the pepper.
3. Cut the bacon into 1/2-inch pieces and the tomatoes into 1/2-inch cubes. Tear the mixed greens into smaller pieces.
4. Cook the bacon in a large nonstick skillet over medium heat until crisp.
5. Add the tomatoes and cumin, increase the heat to medium-high, and cook for 2 minutes. Add the greens and toss until barely wilted, about 1 minute.
6. Sprinkle with vinegar, toss to blend, and season with half of the remaining salt and half of the remaining pepper. Divide the mixture among plates.
7. Season the chicken with remaining salt and pepper. Place breadcrumbs in a shallow bowl and press the chicken into the breadcrumbs to coat both sides.
8. Heat the oil in another large skillet over medium-high heat. Add the breaded chicken and sauté until cooked through to 165°F and golden, about 4 minutes per side.
9. Place the chicken atop the greens mixture and serve with the lemon-rosemary mayonnaise.

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