Broiled Chicken, Romaine and Tomato Bruschetta
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This is really flavorful but I admit it's difficult to eat. I finally cut it in half with a large bread knife and ate like a piece of pizza. I made it under the broiler but next time will try the grill for a more smoky flavor. The recipe is for one person. Adjust according to how many people you are serving.
1 (1/2 inch thick) center slice from an Artisan round
Italian loaf of bread
1 T. extra-virgin olive oil, plus additional for brushing
3 T. mayonnaise
2 t. Dijon Mustard
2 T. grated Parmesan
1/2 t. grated lemon zest
1 chicken cutlet (about 1/4 " thick), I couldn't find cutlets so I cut a boneless breast lengthwise in half and pounded to 1/4 " thickness
1 thick slice tomato
1/4 t. herbes de Provence or dried thyme
1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact
1 t. fresh lemon juice
1 garlic clove, halved crosswise
- Preheat broiler.
- Brush both sides of bread with oil, then put bread on a large baking sheet.
- Stir together mayonnaise, mustard,cheese and zest in a small bowl.
- Coat top of cutlet with about 2 T. sauce, reserve remaining sauce.
- Transfer chicken to baking sheet.
- Brush cut sides of tomato with oil and season with salt and pepper then sprinkle with herbs de Provence. Transfer to a baking sheet.
- Toss romaine with 1 T. oil, lemon juice and 1/8 t. each of salt and pepper in a bowl until coated. Transfer to baking sheet.
- Broil 3-4 inches from heat until bread is golden brown, about 2 minutes. Turn bread and continue browning. Remove toast and continue broiling until romaine is wilted and well browned in spots, chicken is cooked through and tomato is lightly browned, 1-4 minutes more (remove romaine, chicken and tomato as done).
- Rub toast with cut side of garlic.
- Top garlic toast with chicken, lettuce, and tomato.
- Serve with remaining sauce if desired.
