Friday, October 30, 2009

Broiled Chicken, Romaine and Tomato Bruschetta

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 

  1. Preheat broiler.
  2. Brush both sides of bread with oil, then put bread on a large baking sheet.
  3. Stir together mayonnaise, mustard,cheese and zest in a small bowl.
  4. Coat top of cutlet with about 2 T. sauce, reserve remaining sauce.
  5. Transfer chicken to baking sheet.
  6. Brush cut sides of tomato with oil and season with salt and pepper then sprinkle with herbs de Provence.  Transfer to a baking sheet.
  7. 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.
  8. 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).
  9. Rub toast with cut side of garlic.  
  10. Top garlic toast with chicken, lettuce, and tomato.  
  11. Serve with remaining sauce if desired.