cateory: courses
BLT chicken
Reviews: 198
Ingredients:
- 6 boneless, skinless chicken breast halves (each about 6 ounces);
- 2 cups well-shaken buttermilk;
- Vegetable oil spray;
- 1 cup dry plain or Italian-flavored bread crumbs;
- 2 teaspoons kosher salt;
- 1⁄2 teaspoon ground black pepper;
- 1 to 2 tablespoons melted butter or extra-virgin olive oil;
- 6 large slices fresh tomato;
- 6 bacon slices, cooked and diced (about 6 ounces);
- 6 sandwich slices cheddar cheese;
- 6 to 8 cups shredded romaine lettuce or other crunchy lettuce;
- 1 cup bottled Creamy Italian or Ranch dressing, or to taste.
How to make
BLT chicken
BLT chicken
- Place the chicken in a large bowl or zip-top plastic bag. Pour in enough buttermilk to submerge and coat the chicken, cover or close, and refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 400 F. Set a wire rack inside a large rimmed baking sheet lined with aluminum foil. Mist the rack with the spray.
- Pour the crumbs onto a shallow plate and season with the salt and pepper. Working with one piece at a time, remove the chicken from the buttermilk, let any excess drip off, and coat in the crumbs. Arrange the coated chicken in a single layer on the rack and drizzle the butter over the tops.
- Bake until the chicken is cooked through and the crumbs are golden, 20 to 25 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of a breast registers 165°F and the juices show no traces of pink.
- Remove the pan from the oven and place a tomato slice on each piece of chicken. Top the tomato with bacon, followed by a slice of cheese. Return the pan to the oven until the cheese melts, about 2 minutes.
- Toss the lettuce with the dressing and arrange on a serving platter. Top with the warm chicken and serve promptly.
Comments for
BLT chicken
BLT chicken
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