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Chicken BLT Sandwich
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Description
Extremely easy to make. The freshness of the mayo and crunchiness of the chicken breast make this a great dinner sandwich.
Ingredients
- ½ cups Mayonnaise
- 1 teaspoon Fresh Rosemary
- ½ teaspoons Lemon Zest
- 2 whole Boneless Skinless Chicken Breast Halves, Pounded Thin. Or Purchase Thin Sliced Breasts
- Salt And Pepper, to taste
- ½ teaspoons Cumin
- ¼ teaspoons Garlic Powder
- 4 slices Thick Cut Bacon
- ½ cups Flour For Coating
- 1 whole Egg, Beaten
- ½ cups Panko Bread Crumbs
- 2 Tablespoons Olive Oil
- 2 whole Great Buns Or Sandwich Rolls
- 1 cup Baby Spinach Leaves
- 2 whole Roma Tomatoes, Sliced
Preparation
Mix mayo, rosemary, and lemon zest. Refrigerate for 30 minutes.
Rinse and pat dry the chicken breasts. Next season with salt, pepper, cumin and garlic powder. You can do this ahead of time to allow the flavors to absorb.
In a large non-stick skillet over medium heat, cook the bacon until crisp. Drain on paper towel and set aside. Remove bacon grease from pan.
Coat the chicken in the following order: flour, egg and breadcrumbs.
Add the olive oil to the same pan and increase heat to medium-high. Add the chicken and sauté until cooked and golden in color; about 4 minutes per side.
Cut the buns in half, smear both sides with the mayo mixture.
Build sandwich with baby spinach greens on the bottom half, chicken breast, 2 bacon slices on each, plenty of tomato and the top bun.
Serve with a side of cole slaw or salt and pepper potato chips.
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