Broiled Chicken Romaine And Tomato Bruschetta Recipes
BROILED CHICKEN, ROMAINE, AND TOMATO BRUSCHETTA
It's so straightforward to put everything under the broiler at once and remove each component as finished-when the bread is toasted, the romaine is wilted, the chicken is cooked, and the tomato is juicy.
Provided by Paul Grimes
Categories Chicken Poultry Tomato Broil Quick & Easy Dinner Mayonnaise Parmesan Lettuce Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- 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, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
- Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
- Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.
- Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).
- Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.
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