Main Dish

Chicken BLT with Basil Chive Sour Cream

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  • 4 oz. Chicken, boneless skinless breast
  • 1 Tbsp Olive oil
  • 1 Tbsp Basil
  • 1 tsp Chive
  • 1/2 tsp Lemon juice
  • 1/2 cup Kemps Sour Cream
  • 2 slices (2 oz. total) Sour dough bread, lightly toasted
  • 2 leaves Leafy lettuce
  • 2 Tomato, 1/4" slices
  • 3 slices Bacon, precooked slices



  1. Preheat oven to 350F.
  2. Lightly coat the chicken breast with olive oil on both sides and season with salt and pepper.
  3. Lightly coat a hot saute pan with non-stick cooking spray.
  4. Sear the chicken breast until golden brown on both sides.
  5. Place the chicken breast in the oven for approximately 8 to 10 minutes or until it reaches an internal temperature of 160F.
  6. Remove and cool for a minimum of 2 hours in refrigerator.
  7. In a small bowl, mix basil, chive, lemon juice, and sour cream.
  8. Spread sourdough bread with the basil chive dressing and assemble sandwich with sliced chicken, lettuce, tomato, and bacon.

Serving Suggestion: Serve for lunch with a green salad and a side of basil-chive dressing.

Per Serving: 785 Calories; 35g Fat; 62g Protein; 48g Carbohydrate; 193mg Cholesterol; 389mg Calcium; 21g Saturated Fat; 894mg Sodium

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