You may also like
Categories:
mayonnaise rosemary lemon zest chicken salt cumin garlic bacon flour egg bread crumbs olive oil whole Great Buns tomatoes
Viewed: 63 - Published at: 3 years agoIngredients
- 1/2 cups Mayonnaise
- 1 teaspoon Fresh Rosemary
- 1/2 teaspoons Lemon Zest
- 2 whole Boneless Skinless Chicken Breast Halves, Pounded Thin. Or Purchase Thin Sliced Breasts
- Salt And Pepper, to taste
- 1/2 teaspoons Cumin
- 1/4 teaspoons Garlic Powder
- 4 slices Thick Cut Bacon
- 1/2 cups Flour For Coating
- 1 whole Egg, Beaten
- 1/2 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
Method
- 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 saute 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.
