Chicken BLT Rachael Ray   From Every Day with Rachael Ray September 2007 MAKES ONE PUP SAMMY AND ONE PEOPLE'S SAMMY 4 slices turkey bacon Extra-virgin olive oil (EVOO), for drizzling 2 chicken cutlets (6 1/2 ounces) 4 slices whole wheat bread, toasted 1/2 cup chicken or vegetable broth Salt and pepper 1/2 avocado 1 small plum tomato, seeded and chopped Juice of 1 lime A few dashes hot pepper sauce 1 leaf romaine lettuce, torn in half 1. In a medium nonstick skillet, over medium-low heat, cook the turkey bacon until crisp, about 11 minutes. 2. Wipe out the skillet and drizzle with a little EVOO. Cook the chicken, turning once, until opaque, about 3 minutes on each side. 3. For the pup, finely chop 1 piece chicken, 2 pieces toast and 2 slices bacon, and combine in a bowl. Moisten with the broth and serve. 4. For yourself, season the remaining 1 piece chicken with salt and pepper and set aside. Mash the avocado and mix in the tomato, lime juice and hot pepper sauce; season with salt. Top 1 piece toast with half the avocado mash, the lettuce, the reserved chicken, the remaining 2 slices bacon, more avocado mash and the remaining piece of toast. Cut the sammy from corner to corner.

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