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About the Dish

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Italian Seasoning

    Italian Seasoning

  • PeachDish Salt

    PeachDish Salt

  • Panko

    Panko

  • Lemon

    Lemon

  • Parmesan Cheese

    Parmesan Cheese

  • Lettuce

    Lettuce

  • Bacon

    Bacon

  • Chicken Breast

    Chicken Breast

  • Salad Tomatoes

    Salad Tomatoes

METHOD

1
Prepare your mise en place: Cut away the core and tear lettuce leaves into bite-size pieces. Halve tomatoes. Halve lemon and squeeze 1 tablespoon of juice, save any extra for another use.
2
Stir together mayonnaise, mustard, Italian seasoning, and 1/4 teaspoon PeachDish Salt in a large bowl. Pour panko onto a plate.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Spread 1 tablespoon mayonnaise mixture all over the chicken and then coat in panko, pressing lightly to help the crumbs adhere. Set aside at room temperature.
4
Stir lemon and parmesan into the remaining mayonnaise mixture. Add lettuce, and toss well to coat. Season to taste with black pepper. Refrigerate.
5
Heat a large skillet over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-7 minutes. Using a slotted spoon, transfer bacon onto a paper towel to drain. Leave the bacon fat in the skillet.
6
Reduce heat to medium. Add chicken to the skillet. Cook without disturbing until browned on the bottom, 4-5 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side and cooked through, about 4 minutes more (it helps ensure even cooking to hold the thick end of each chicken breast to the pan for 30-45 seconds).
7
Divide salad and tomatoes between serving plates. Top with hot chicken and sprinkle with bacon. Serve hot and enjoy!