This was pretty messy, so we ended up chopping everything up and eating it more like a salad. But it did have a great BLT flavor! Next time, I plan to cook the chicken breasts without splitting them, and then slicing and fanning the breast before topping with the other ingredients.
Ingredients (makes 4 sandwiches)
4 boneless chicken breasts
4 tablespoons mayonnaise
8 slices cooked bacon
4 romaine lettuce leaves
2 tomatoes, thinly sliced
2 avocadoes, thinly sliced
extra virgin olive oil or coconut oil
- Butterfly each chicken breast by slicing lengthwise through the middle of the breast, leaving one long side connected. Open the breasts flat and lightly season both sides with salt and pepper.
- Preheat large skillet over medium-high heat. Add enough oil to coat the pan. Working in batches, sear the chicken breasts skin-side down and opened flat. Cook until nicely browned, 4 – 6 minutes, or until chicken releases easily from bottom of pan. Flip chicken breasts, cover pan, and continue cooking until done, approximately 6 – 10 minutes.
- Open each cooked chicken breast and spread a thin layer of mayonnaise on each side. Layer two slices of bacon, one piece of lettuce, tomato, and avocado. Fold chicken breast shut and eat like a sandwich, or forego all that and just chop it up!
"Breaded" Baked Chicken
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