The tomato plants in my garden look like they are going to yield a great crop. There’s quite a few nice sized ones that should be ready in a couple weeks. I can hardly wait for them to get ripe so I can make the years first BLT with home grown tomatoes.
I love BLT’s made with home grown tomatoes and in this mornings email I got this recipe from Betty Crocker for a chicken BLT. I’ve modified it a little, substituting olive oil for vegetable oil and Frisch’s Big Boy tartar sauce for the Thousand Island dressing. If you can’t get Frish’s Big Boy tartar sauce, go ahead and use the Thousand Island dressing. Other brand tartar sauces just aren’t the same.
Chicken BLT Sandwiches
Prep Time: 10 min
Total Time: 30 min
Makes: 4 sandwiches
2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/4 cup Frisch’s Big Boy Tartar Sauce
4 whole wheat sandwich buns, split
4 lettuce leaves
8 slices tomato
4 slices bacon, cooked, drained and broken in half
1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
2. Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato and bacon on bottoms of buns. Top with tops of buns.
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