Butterfly chicken breasts by making a lengthwise cut horizontally through breasts to within 1/2 inch of other side. Open breasts, and sprinkle evenly with sliced basil; place between 2 sheets of heavy-duty plastic wrap. Flatten chicken to 1/2-inch thickness using a cast-iron skillet or meat mallet.
Stir together mayonnaise, milk, garlic, 2 teaspoons pepper, and 1 teaspoon salt in a shallow dish; add chicken. Cover and chill at least 4 hours or up to 24 hours.
Cook bacon slices in a large cast-iron skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside. Add oil to drippings in skillet, and heat to 350?, stirring and scraping to release browned bits from bottom of skillet.
Combine flour, remaining 2 teaspoons black pepper, and remaining 1 teaspoon salt in a shallow dish. Remove chicken from marinade, discarding marinade. Scrape and discard excess marinade from chicken. Dredge chicken in flour mixture. Fry 2 to 3 minutes on each side or until golden brown and chicken is done.
Divide lettuce evenly between each of 2 serving plates. Top each with 1 cup melon, and drizzle with desired amount of Honey-Mustard Dressing. Cut chicken into thin slices, and place evenly on top of melon. Sprinkle with bacon, and garnish, if desired. Serve immediately.
Marinate at least 4 hours, best overnight.
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|Serving Size: 1 recipe (3034g)|
|Recipe Makes: 4|
|Calories from Fat: 6438 (72%)|
|Amt Per Serving||% DV|
|Total Fat 715.4g||954 %|
|Saturated Fat 103.3g||517 %|
|Monounsaturated Fat 314.9g|
|Polyunsanturated Fat 265.8g|
|Cholesterol 536.2mg||165 %|
|Sodium 8850.9mg||305 %|
|Potassium 4169.5mg||110 %|
|Total Carbohydrate 524.7g||154 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 495g|
|Protein 133.3g||190 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8927
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