|2 servings||calories per servings 450||protein serving 34 g||carbs per serving 12 g||total fat per serving 29 g|
Bacon, lettuce and tomato form a delicious combo made famous by a classic sandwich that is so cool that people call it by its initials—the original, the crowd-favorite, the B.L.T. Imagine taking those ingredients and using them to top a crispy chicken breast with a bonus touch of melted cheddar. Gamechanger! Yes, the chicken is served on a bed of lettuce tossed with creamy dressing, but somehow “salad” just doesn’t do it justice; the flavors are smoky and bold and fresh and satisfying. The best part? It’s a snap to prepare and will make your kitchen smell amazing!
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||12 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Heat oven to 400° F.
• Slice tomato crosswise. Reserve 4 slices. Chop remaining slices.
• Cut or tear lettuce into bite-size pieces.
• Chop bacon.
• Place an ovenproof skillet over medium heat. Add bacon. Cook, stirring occasionally, until bacon is browned and crisp, about 5 minutes.
• Transfer bacon to small bowl, leaving fat in pan. Remove pan from heat.
• To bacon fat, add breadcrumbs and half of Italian spice. Stir to coat.
• Place pan over medium-high heat.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Coat chicken in breadcrumbs, pressing to adhere.
• Cook without disturbing until golden on bottom, about 2 minutes.
• Flip chicken. Cook without disturbing until lightly browned on other side, about 1 minute.
• Transfer pan. Bake until chicken is crisp and opaque throughout, 3-5 minutes.
While chicken bakes:
• In a large bowl, whisk together mayonnaise, vinegar, remaining Italian Spice Blend and PeachDish Salt and pepper to taste.
• Toss in lettuce and chopped tomato.
• Top chicken with tomato slices.
• Sprinkle with bacon and cheese.
• Bake in oven until cheese melts, about 2 minutes.
• Divide salad between 2 plates.
• Add chicken, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...