Blt chicken with rosemary-lemon mayonnaise
BLT Chicken with Rosemary-Lemon Mayonnaise features crispy bacon, succulent chicken breasts, and a zesty homemade mayonnaise. This dish combines fresh tomatoes and kale for a flavorful meal that's healthy and satisfying.
Cook time 15 min
Prep time 5 min
Ingredients:
1/2 cup mayonnaise salad dressing1 cup bread crumbs
1 tsp black pepper
1/2 tsp salt
1 tsp ground cumin
1 tbsp vinegar
5 strips bacon
1 tsp rosemary
3 tbsp olive oil
4 tomatoes
1/2 tsp lemon peel
4 chicken breasts
5 oz kale
The BLT Chicken with Rosemary-Lemon Mayonnaise is a delightful twist on the traditional BLT sandwich. This recipe incorporates crispy bacon, juicy chicken breasts, and a zesty rosemary-lemon mayonnaise to create a flavorful and satisfying meal that is perfect for any occasion. With essential ingredients like fresh tomatoes, kale, and a blend of spices, this dish is both nutritious and delicious.
Instructions:
- In a small bowl, mix together the 1/2 cup mayonnaise, 1 tsp finely chopped rosemary, 1/2 tsp finely grated lemon peel, and 1 tbsp vinegar. Set aside in the refrigerator until ready to use.
- In a medium skillet over medium heat, cook 5 strips of bacon until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon and set aside.
- Preheat your oven to 375°F (190°C).
- Mix together the bread crumbs, 1 tsp black pepper, 1/2 tsp salt, and 1 tsp ground cumin in a shallow dish.
- Brush the chicken breasts lightly with 1 tbsp olive oil, then coat each piece thoroughly with the bread crumb mixture, pressing gently to adhere.
- In a large ovenproof skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the BLT components. Cut the tomatoes into wedges and chop the kale.
- Once the chicken is done, let it rest for a few minutes before slicing.
- On each serving plate, place a generous handful of chopped kale.
- Arrange the tomato wedges on top of the kale.
- Top with sliced chicken breasts.
- Drizzle a spoonful of the rosemary-lemon mayonnaise over the chicken.
- Sprinkle with crumbled bacon.
- Serve immediately and enjoy your delicious BLT Chicken with Rosemary-Lemon Mayonnaise!
With its combination of savory chicken, crispy bacon, and tangy rosemary-lemon mayonnaise, this BLT Chicken recipe is sure to become a favorite. By following these simple tips and steps, you'll create a meal that's not only delicious but also visually appealing. Enjoy this dish with a side salad or some roasted vegetables for a well-rounded and delightful dining experience.
Blt chicken with rosemary-lemon mayonnaise FAQ:
Bake the chicken in a preheated oven at 375°F (190°C) for about 20 minutes, or until it reaches an internal temperature of 165°F (74°C).
To check for doneness, use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). The juices should also run clear when pierced.
Yes, you can substitute mayonnaise with Greek yogurt for a lighter option, or use a vegan mayonnaise if you prefer a plant-based alternative.
Use a large ovenproof skillet to cook the chicken. Make sure it’s large enough to fit all the chicken breasts without overcrowding for even cooking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Cooking Tips:
- Ensure the chicken breasts are evenly sliced for uniform cooking and better texture.
- Use fresh rosemary and lemon peel to enhance the flavor of the mayonnaise.
- Crisp the bacon until it is golden brown for maximum flavor and texture.
- Allow the chicken to rest for a few minutes after cooking to retain its juices.
- Toast the bread crumbs lightly before using to add a crunchy texture to the dish.
Nutrition Facts
4 ServingsCalories 420kcal
Protein 36g
Carbohydrates 27g
Fiber 3.63g
Sugar 4.70g
Fat 27g
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