4 Servings 15 min Cook
1/2 Cup Light Mayonnaise
1 Cup Bread Crumbs
1 Tsp Pepper
1/2 Tsp Salt
1 Tsp, whole Cumin
1 Tbsp Red Wine Vinegar
5 Strip Bacon
1 Tsp Rosemary
3 Tbsp Olive Oil
4 Tomato Roma Tomatoes
1/2 Tsp Lemon Peel
4 Half breast (fillet) Chicken Breast
5 Oz Mixed Baby Greens
Finely grate lemon peel, mince fresh rosemary, season mayonnaise with 1/8 tsp of salt and 1/8 tsp of pepper.
Blend first 3 ingredients in small bowl (grated lemon peel, minced rosemary, and seasoned mayonnaise).
Cut bacon in 1/2-inch pieces.
Cut tomatoes into 1/2-inch cubes.
Coarsely tear lettuce leaves into smaller pieces.
Cook bacon in large nonstick skillet over medium heat until crisp.
Add tomatoes and cumin.
Increase heat; cook 2 minutes.
Add greens; toss until barely wilted, about 1 minute.
Sprinkle vinegar over and toss to blend; season with 1/8 tsp salt and 1/8 tsp pepper.
Divide among 4 plates.
Sprinkle chicken with 1/4 tsp salt and 1/2 tsp pepper.
Place panko (Japanese breadcrumbs) in shallow bowl; press chicken into panko to coat on both sides.
Heat oil in another large skillet over medium-high heat.
Add chicken and saute until cooked through and golden, about 4 minutes per side.
Place chicken atop greens and serve with mayonnaise.