BLT Chicken with Rosemary-Lemon Mayonnaise

• 1/2 cup mayonnaise
• 1 teaspoon minced fresh rosemary
• 1/2 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
• *Available in the Asian foods section of some supermarkets and at Asian markets.

1. Blend first 3 ingredients in small bowl.
2. Season mayonnaise with salt and pepper.
3. Cook bacon in large nonstick skillet over medium heat until crisp.
4. Add tomatoes and cumin.
5. Increase heat; cook 2 minutes.
6. Add greens; toss until barely wilted, about 1 minute.
7. Sprinkle vinegar over and toss to blend; season with salt and pepper.
8. Divide among 4 plates.
9. Sprinkle chicken with salt and pepper.
10. Place panko in shallow bowl; press chicken into panko to coat on both sides.
11. Heat oil in another large skillet over medium-high heat.
12. Add chicken and saute until cooked through and golden, about 4 minutes per side.
13. Place chicken atop greens and serve with mayonnaise.

mayonnaise, fresh rosemary, lemon peel, bacon, tomatoes, cumin seeds, baby greens, red wine vinegar, chicken breast halves, olive oil, section of some supermarkets

Taken from www.epicurious.com/recipes/food/views/blt-chicken-with-rosemary-lemon-mayonnaise-242483 (may not work)