Chicken BLT with Sun-Dried Tomato-Basil Mayo Recipe
It's so funny, how the older I get, the more my taste in food changes, and I begin to open up and try new things that I wouldn't normally try. I'm at a phase, where I'm finally eating foods that I typically avoid, because quite frankly, it's annoying trying to avoid things, or pick out things from my food all the time. For the life of me, I cannot eat raw tomatoes; they just don't taste all that great to me unless they are cooked, therefore, foods like the classic BLT are completely wasted on me and my basic palette. Strangely, I started craving them lately, despite knowing my disdain for raw tomatoes. Seeing as tomatoes are a major component of this sandwich, I wasn't sure why I suddenly started feigning for one, but, I just went with it. Sometimes, you have to trust your gut (no pun intended), no matter how confused it makes you feel. I knew that if I finally made one, it couldn't just be a traditional version, I'd need to ease myself into it by playing around with flavors, to make a version of the BLT that I'd actually want to eat!
Adding sautéed chicken breast was a no-brainer for me, because, one: chicken is delicious, and two: this dish needs more protein (I like to feel full)! The second thing I changed about the classic, to make it more suitable, was that, instead of using plain old mayo, I made a Sun-Dried tomato-basil mayonnaise. I enjoy sun-dried tomatoes quite a bit, because they're extremely flavorful and tangy; tomato and basil are like peanut butter and jelly, so, adding basil to my mayo was a must, as well. The mayo mixture really adds a ton of flavor and dimension, enhances the flavor of the raw tomato, and it makes my BLT one of the best things I've tasted in quite some time (if I do say so myself).
This recipe is quick, easy, and is sure to please even the pickiest of eaters!
This one is dedicated to all of you tomato haters out there.
- 1 Large Tomato, Sliced
- 1 Head of Romaine Lettuce, Washed and Dried
- 1/2 lb of Thick Cut Bacon
- Sliced bread of your choice
- Salt and Pepper to taste
For the Mayo:
- 1/2 Cup of Mayonnaise + 1 TBSP
- About a 1/2 Cup of Julienned Sun Dried Tomatoes
- A few large leafs of Basil
- 1 Tsp Sugar
- A Pinch Of Salt
For The Chicken:
- 1 lb of Chicken breasts
- Salt to taste
- Pepper to taste
- Italian seasoning to taste
- Olive Oil
1. Preheat oven to 435 degrees, place bacon on a cooling rack stacked on a cookie sheet, and bake for 30 minutes, or until bacon is to your desired crispness.
2. Next, wash and pat your chicken breasts dry. Place breasts on a cutting board, and generously season each side with salt, pepper, and Italian seasonings. Cover the chicken with saran wrap or wax paper, and tenderize it with a meat mallet. In a sauté pan, drizzle enough olive oil to coat the bottom of pan, and turn stove to Medium-High heat. Once the oil is hot enough, carefully place each breast into the oil. Cook for about five minutes on each side, until they are golden brown. Set aside.
3. Place mayonnaise, julienned tomatoes, basil, sugar, and salt into a food processor, and pulse until well-blended. I prefer mine to have a bit of texture, but, feel free to make it as smooth as you'd like. Scrap your mixture into a small bowl, and add a tablespoon of regular mayonnaise, then mix well. I find that it makes the mixture more creamy, and more easy to spread onto bread. Set aside.
4. Toast your bread.
5. Slice your tomato, and break apart your lettuce.
6. Generously spread your mayonnaise mixture onto your toast, then top each slice of toast with lettuce, tomato, bacon, and a chicken breast. Add salt and pepper to taste.
7. Smash all the layers together! Enjoy!