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.

Pan-Seared Chicken w/Bacon and Avocado Mayo
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  • Ingredients:
  • 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
  • Lettuce
  • 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

Preparation:
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

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comments & replies

1 comment ~

Yes please!! This looks so tasty! Going to bookmark this so thanks for sharing the recipe :)

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