This here’s a quick and easy lunch to serve those unexpected afternoon guests that just “happened” to stop by to chat. It’s also a good way to use up them leftover chicken breasts you have in the fridge! Add a few chips of your choice and you can turn any regular old sandwich into a dee-lish-us Bobbi Jo’s BLT Chicken, Avocado and Arugula Sandwich! YUM!
Bobbi Jo’s BLT With Chicken, Avocado & Arugula Sandwich
Recipe by: Bobbi Jo Lathan
Recipe type: Lunch, Brunch, Entree
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
INGREDIENTS
4 slices of bread of your choice
4 boneless chicken breasts (pounded to a 1 inch thickness)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons butter (melted)
1 cup fresh arugula
1 avocado (sliced)
6-8 strips bacon (fried)
4 Roma tomatoes (thinly sliced)
Mayo (amount to your taste)
INSTRUCTIONS
Preheat your oven to 375°.
After you’ve pounded the boneless chicken breasts with your mallet (they should be the same thickness in order to cook evenly), place them in a baking pan. Salt, pepper, garlic powder, and paprika the breasts on both sides.
Git out a little pot and melt the butter on your burner over a medium heat. Now, pour that melted butter over the seasoned chicken in your pan.
Stick the pan in the preheated oven and let the chicken cook for about 18-20 minutes until the meat is no longer pink. (If you want to use a thermometer, the breasts should read 165° to be sure they’re done.)
While the chicken is cooking in the oven, fry up the bacon slices and let them drain on some paper towel.
I have a really nice squared, cast iron skillet with grates on it that my friend Stephen gave me. I like to toss a little butter in the skillet over a medium-high heat. Once it’s all frothy, I swish it around to cover the pan bottom and lay the bread slices in the skillet so each side will get all toasty and have the grate marks like I cooked it on the grill. (But, that’s just me. You can also just toast the slices in your toaster…or call Stephen to tell him you need a grated skillet, too!)
Once the chicken is done, take it out of the oven and let the breasts rest for about 3 minutes on a wooden cutting board.
Then, slice the chicken for the sandwiches to a thickness you like. Then slather each half of bread with some mayo (be generous). Then give the mayo a little sprinkle of salt and pepper, and layer with the arugula, the bacon, the tomato, the chicken and some avocado and top with the other half of the tasted bread. Cut in half.
Place the sandwiches on a plate and serve up with some chips and carrot slices and dig in! YUM! My mouth’s waterin’ just writin’ about it!
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