Chicken
Chicken requires around 45 minutes from start to finish. This recipe makes 6 servings with 416 calories, 52g of protein, and 14g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a dairy free diet. If you have olive oil, salt and pepper, cherry tomatoes, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, and I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom.
Instructions
Preheat oven to 350 degrees F.
In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly, and season them with salt.
Spread the bread cubes in a jelly-roll pan, toast them in the middle of the preheated oven oven for 10 to 15 minutes, or until they are golden, and let them cool. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. In a large bowl combine well the chicken, the tomatoes, the scallions, 2/3 of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it.
Garnish each serving with some of the remaining bacon and a basil sprig.
2 cups loosely packed fresh basil leaves
4 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
In a food processor or blender blend together the basil, mayonnaise, and lemon juice. Season the mayonnaise with salt and pepper.