Recipe information
Yield
Makes 4 Servings
Ingredients
1
/2 cup mayonnaise
1
teaspoon minced fresh rosemary
1
/2t 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
1
tablespoon red wine vinegar
4
skinless boneless chicken breast halves
1
cup panko (Japanese breadcrumbs)
3
tablespoons olive oil
Need to make a substitution?
Preparation
Step 1
Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
Step 2
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 4 plates.
Step 3
Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat 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.