Day 19: Lunch

May 24, 2013 — Leave a comment

Christine, my coach for this 30-day cleanse, sent out another round of recipes this week.  One in particular caught my attention.  It was a recipe for a BLTA Chicken Breast “Sandwich.”  I created my own mayo/dressing instead of using store bought and placed the “sandwich” on top of the arugula rather than placing it inside.  Personally I think placing the arugula on the place makes the dish easier to eat and makes for a nicer presentation.  Try it, it’s delicious!

BLTA Chicken Breast “Sandwich”Day 19: Lunch

chicken breast, with skin on
1 tbls paleo mayo dressing
2 slices of cooked bacon
1 handful of arugula (lettuce may be substituted)
1 tomato, thinly sliced
1 Avocado, thinly sliced
Butterfly the chicken breast by cutting lengthwise through the middle of the breast without cutting all the way through, so it can be opened up. Lightly salt and pepper the chicken breast.Heat a grill pan so that it is hot enough to sear. Place the skin side down for proper rending of the skin and cook 4-6 minutes on each side. Cook 5-7 minutes on the first side until nicely browned.  Once you begin to see clear juices run, the chicken breast is thoroughly cooked. Let the chicken breast rest for 2-3 minutes so that the juices are reabsorbed by the meat.  Put a handful of arugula on the plate and place the open chicken breast on top so thatDay 19: Lunchthe rendered skin will be on top after you close the butterflied chicken.  Layer tomato, bacon and avocado and drizzle Paleo Mayo Dressing over the inside before closing.  Drizzle another tablespoon of dressing over the arugula and a few dips on the plate4 for presentation.  Enjoy!

Paelo Mayo Dressing

2 egg egg yolks
1 tsp dijon mustard
1/2 cup olive oil
2 tbls fresh lemon juice
Put the yolks in a blender or bowl with the mustard and 1 tsp of the lemon juice.  Mix the two tether and start whisking vigorously.  Add the olive oil very slowly.  You will be creating an emulsion and too much olive oil at once will cause it to separate and destabilize.  You want the consistency to be that of a thick salad dressing, you not going for an actual traditional mayo consistency.  When thick, add the remaining lemon juice.  Use sea salt and white pepper to taste.  Refrigerate for at least 30 minutes before use.

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