CAJUN CHICKEN BLT, MILLIE'S
It was love at first bite with this delicious chicken BLT. The meat is juicy and full of Cajun spice. We really liked the kick of flavor from the aioli paired with the smoky bacon. The provolone cheese melts nice and gooey. This definitely tastes like a gourmet chicken sandwich you'd pay a fortune for at the deli.
Provided by Millie Johnson
Categories Sandwiches
Time 20m
Number Of Ingredients 11
Steps:
- 1. Pound out chicken so that it's thickness is pretty even. Shake Cajun seasonings onto both sides of chicken. The more you use, the spicier it gets (and saltier, so keep that in mind). Cover and refrigerate for at least 30 minutes. You can do this part the day before if you want.
- 2. Clean up work area. In a medium pan, fry bacon until crispy. Drain on paper towel. Pour off bacon grease (I save it in a jar) or you can use it to fry chicken in and omit the coconut oil altogether.
- 3. While bacon is frying, wash lettuce and dry with a paper towel. Slice tomato. Mix mayo and horseradish mustard together. Salt and pepper together to taste. Set aside.
- 4. Add coconut oil to a pan (unless you want to use the bacon grease). Pan fry chicken in the same pan you fried the bacon in. * You can also grill the chicken instead.* About 5-7 minutes per side or until cooked through. Top with smoked provolone cheese.
- 5. Smear mayo and mustard mixture onto rolls/buns. Add chicken and top with bacon, tomato, and lettuce. Enjoy!
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