Pan-Seared Chicken w/Bacon and Avocado Mayo
Creamy avocado mayonnaise and crisp, smoky bacon are an irresistible combination that would taste great on a wide variety of sandwiches, but we think the flavors work especially well with chicken. We pan seared our chicken breasts in a little of the bacon drippings and layered them on rolls with crisp lettuce, fresh tomato, bacon, melted provolone and a generous dollop of the avocado-mayo. The concoction is a little decadent, but so delicious.
- 3/4 to 1 lb chicken cutlets or tenderloins
- 6 strips bacon, cut into thirds
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper
- 4 sandwich rolls, sliced
- 4 slices provolone cheese
- 1 large tomato, sliced
- For the avocado mayonnaise:
- 1 medium Hass avocado, mashed
- Juice of 1/2 lemon
- 1-1/2 tablespoons mayonnaise
- 1 small clove garlic, very finely chopped
Combine the avocado, lemon juice, mayonnaise and garlic in a small bowl until smooth and creamy. Season to taste with salt and pepper and set aside.
Preheat the oven to 350°F and arrange the rolls, cut side up on a baking sheet. Set aside.
Fry the bacon until crisp, drain on a paper towel-lined plate and set aside. Discard all but 1 tablespoon of the bacon fat.
Add the oil to the bacon fat and heat over medium-high heat. Season the chicken with salt and pepper and add to the pan in a single layer. Cook until golden on the outside and no longer pink in the middle, 3 to 4 minutes per side.
While the chicken cooks, place a slice of provolone cheese on each roll and toast in the oven until melted.
Build the sandwich by adding a layer of lettuce and tomato to each roll. Top with a portion of the avocado mayo. Add the chicken and bacon. Serve immediately.
Makes 4 servings