CHICKEN BLT

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CHICKEN BLT

Yield 4

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Ingredients

Chicken marinade:

• ½ bunch cilantro
• 2 garlic cloves
• 1 lime, juiced
• ¼ cup olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

• 2 boneless skinless chicken breasts, (sliced in half horizontally to create 4 thin cutlets)
• 8 slices turkey bacon
• 1 large tomato thinly sliced and seasoned with a sprinkle of salt and black pepper
• 1 Tbsp garlic olive oil
• 1 tsp chopped cilantro
• Spicy mayonnaise to taste
• 4 ciabatta rolls
• 4 slices pepper jack cheese
• Lettuce leaves, washed and dried

Instructions

1. In a blender or a food processor combine the cilantro, garlic, lime juice, olive oil, salt, pepper and garlic powder. Blend until smooth then transfer to a bowl or baking dish and submerge the chicken breasts into the marinade. Let sit for at least 30 minutes at room temperature or up to 6 hours in the fridge.
2. Air fry the turkey bacon at 400 F for 4-5 minutes until crispy, or alternatively crisp in a large skillet, then set aside.
3. Heat a large skillet over medium high and add a light coating of oil. Sear the chicken breasts for 5-6 minutes per side or until the internal temperature of the chicken reaches 165 F. Remove the chicken to a plate until ready to assemble the sandwiches
4. Assemble your BLT: place a chicken breast, then a slice of pepper jack on a roll, melt the cheese in the broiler briefly then add several slices of turkey bacon, sliced tomato and lettuce. Top with the other half of the roll and enjoy.

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