Chicken Breasts Served As A BLT With Rosemary-lemon Mayonnaise

Chicken Breasts Served As A BLT With Rosemary-lemon Mayonnaise
4 servings

We take a little license with the BLT idea here, using all of the flavors you’d expect and then adding a sautéed chicken breast, I think you’ll find the results tasty.


You’ll Need:

1/2 cup mayonnaise
Fresh lemon juice
Dash of cayenne pepper
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 or arugula and baby spinach
1 tablespoon red wine vinegar
4 skinless boneless chicken breast halves, cleaned of all fat and trimmings then pounded lightly to an establish an even thickness
1 cup Panko style Japanese breadcrumbs
1 cup of flour
2 eggs, lightly beaten
Salt and pepper
3 tablespoons olive oil



Here’s What To Do:

Blend first 3 ingredients in small bowl. Season the mayonnaise with a bit of lemon juice and a dash of cayenne pepper and salt to taste. Woody’s note: Remember less spice is more; it’s easier to add than to take away.

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 serving plates.

Place flour in a shallow high sided dish and season with a bit of salt and pepper. Also place Panko in a shallow bowl or dish; Dip one breast at a time into the beaten eggs and allow excess to drip off, then lay the breast in the flour to cover, then back into the egg and then into the Panko crumbs, making sure to coat on both sides. Lay the breasts out on to a cookie sheet. Heat the 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.


What Goes With What Wines Selections

Burgans ’06 Albarino, Spain (Albarino)
Woody the Wine Guys Picks
The wines pale golden straw color may mislead you about its rich¸ flowery peach and green melon flavors. It is medium-bodied and fairly well rounded off¸ even a bit lush without being heavy or hot. Ripe peach¸ grapefruit and mandarin flavors make for a long finish that’s light¸ dry and lively. $13.99

http://Sorry NWA

Domaine des Moirots ’05 Givry Burgundy (Burgundy)
The Givry is a small vineyard in the Cote Chalonnaise that produces fairly simple yet 100% Pinot Noir. The wine is medium bodied with flavors of cherry and raspberry. $19.99

http://Sorry NWA

Chicken Breasts Served As A BLT With Rosemary-lemon Mayonnaise