Cajun Chicken BLT, Millie's

Name: Cajun Chicken BLT, Millie's
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 medium boneless chicken breasts; 2-4 slice bacon (I used one per sandwich); Tony Chachere's Cajun or Creole seasoning, to taste; 2 slice smoked provolone cheese; 2 slice tomato; lettuce leaves; 1/2 tsp coconut oil; 1 1/2 Tbsp mayonnaise; 1 1/2 Tbsp horseradish mustard; salt and pepper, to taste; 2 sandwich buns /rolls

By Millie Johnson
@BISCUITMAKR

The Cajun spiced chicken and the horseradish mustard aioli give this sandwich a spicy kick that is sure to please. My hubby absolutely loved the melted smoked provolone cheese topped with crispy smoky bacon. It's making my mouth water as I write, lol! This is really good on a quality roll. I just used up what I had on hand. This recipe is easy to increase to feed a crowd. Grilling the chicken is even better!

*You can season chicken the day before/morning of service. The longer it sits in the fridge the better. Season at least 30 minutes before cooking, so the chicken can soak up the flavor.

Blue Ribbon Recipe

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. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

21 Comments

Serves:

Prep:

5 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

2 medium

boneless chicken breasts
2-4 slice

bacon (I used one per sandwich)
·

Tony Chachere's Cajun or Creole seasoning, to taste
2 slice

smoked provolone cheese
2 slice

tomato
·

lettuce leaves
1/2 tsp

coconut oil
1 1/2 Tbsp

mayonnaise
1 1/2 Tbsp

horseradish mustard
·

salt and pepper, to taste
2

sandwich buns /rolls
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How to Make Cajun Chicken BLT, Millie's

Step-by-Step

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.
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.
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.
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.
Smear mayo and mustard mixture onto rolls/buns. Add chicken and top with bacon, tomato, and lettuce. Enjoy!