BLT Chicken with Rosemary-Lemon Mayonnaise
['1/2 cup mayonnaise', '1 teaspoon minced fresh rosemary', '1/2 teaspoon finely grated lemon peel', '5 slices thick-cut bacon, cut into 1/2-inch pieces', '4 large plum tomatoes, cut into 1/2-inch cubes', '1 teaspoon cumin seeds', '1 5-ounce package mixed baby greens', '1 tablespoon red wine vinegar', '4 skinless boneless chicken breast halves', '1 cup panko (Japanese breadcrumbs)*', '3 tablespoons olive oil', '*Available in the Asian foods section of some supermarkets and at Asian markets.']
Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
Cook bacon in large nonstick skillet over medium heat until crisp. Add tomatoes and cumin. Increase heat; cook 2 minutes. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.
Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and sauté until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.
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