|2||pieces PERDUE® Encrusted Onion & Herb Breaded Chicken Breast Fillets (19 oz.) or PERDUE® Encrusted Southern Style Fried Breaded Chicken Breast Fillets (19 oz.)|
|4||slices toasted bread|
|1/4||cup pesto mayonnaise|
|2||large leaves iceberg lettuce|
|2||small tomatoes, sliced|
|4||slices cooked bacon|
Using ez-peel tab pull open pouch to vent. Place 2 fillets on microwave safe plate. Microwave on high for 2 to 2 ½ minutes or until heated to 170°F internal temperature. Let stand for 30 seconds before handling plastic film. Remove chicken from plastic pouch.
Place 1 slice of toasted bread on a cutting board. Spread with 1 tablespoon of pesto mayonnaise. Top with lettuce and sliced tomatoes. Place a warmed chicken breast on top of tomatoes. Top chicken breast with 2 slices of bacon. Spread another tablespoon of pesto mayonnaise over a second slice of toasted bread and place, mayo side down, on top of bacon. Repeat for a second sandwich.
Slice Onion and Herb Chicken Breast BLT in half and place on a plate. Serve with potato chips and lemonade.
If you can’t find pesto mayonnaise in the grocery store, you can easily make it by mixing together 3 tablespoons mayonnaise with 1 tablespoon prepared pesto.