BLT Chicken With Rosemary-Lemon Mayonnaise

Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon lemon peel, finely grated
• 5 slices thick-cut bacon, cut into 1/2-inch pieces
• 4 large plum tomatoes, cut into 1/2-inch cubes
• 1 teaspoon cumin seed
• 1 (5 ounce) package mixed baby greens
• 1 tablespoon red wine vinegar
• 4 boneless skinless chicken breast halves
• 1 cup panko (Japanese breadcrumbs)
• 3 tablespoons olive oil

Directions

1. 1

   Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.

2. 2

   Cook bacon in large nonstick skillet over medium heat until crisp.

3. 3

   Add tomatoes and cumin. Increase heat; cook 2 minutes.

4. 4

   Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.

5. 5

   Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides.

6. 6

   Heat oil in another large skillet over medium-high heat.

7. 7

   Add chicken and sauté until cooked through and golden, about 4 minutes per side.

8. 8

   Place chicken atop greens and serve with mayonnaise.