Who says it HAS to be a sandwich?

Who doesn't love a BLT during the summer when the tomatoes are at the height of their season? Let me show you how 'tweak' your chicken BLT style...

BLT Chicken

2-4 chicken breasts
flour for dredging
salt and pepper to taste
2 cups of stewed tomatoes, warm and ready to go (or any style of tomato you are have on hand)
romaine lettuce leaf per serving
1-2 strips of bacon per serving

1. Fry your bacon until crisp, drain on paper towels and set aside. Depending on how much fat your bacon rendered, either pour off or keep the bacon fat in the pan to fry your chicken. The bacon flavor here is essential!
2. Salt and pepper your chicken and dredge in flour (ziploc bag is great). Set aside while pan heats up.
3. Place chicken in hot bacon grease and cook for about 10 minutes. Both sides should be browned and juices run clear. Let chicken rest on paper towel while you get your plate ready.
4. Place ice cold romaine leaf on your plate, slice up your chicken and nicely arrange it on the lettuce. Spoon about 1/2 cup of stewed tomatoes atop your chicken.
5. Top with bacon. Whether you keep it whole or crumble it is up to you!



Oh the tastes/textures! Tangy tomatoes with crisp smoky bacon. Juicy chicken with crunchy outside. Icy cold romaine fighting it out with the hot food on top of it.


Enjoy!