BLT Chicken With Rosemary-Lemon Mayonnaise

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs, bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce. Panko is available in the Asian foods section of some supermarkets and at Asian markets. from Bon Appetit, June 2008

• Ready In: 15 mins
• Serves: 4

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 breadcrumbs (Japanese breadcrumbs)
• 3  tablespoons olive oil

Directions

1. Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
2. Cook bacon in large nonstick skillet over medium heat until crisp.
3. Add tomatoes and cumin. Increase heat; cook 2 minutes.
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. Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides.
6. Heat oil in another large skillet over medium-high heat.
7. Add chicken and sauté until cooked through and golden, about 4 minutes per side.
8. Place chicken atop greens and serve with mayonnaise.