Broiled Chicken, Romaine, and Tomato Bruschetta
A gourmet open-faced sandwich featuring broiled chicken cutlet topped with wilted romaine and roasted tomatoes on garlic-rubbed Italian bread. The chicken is coated with a flavorful parmesan-mustard sauce for extra richness.
Ingredients
- •1 slice Italian bread
- •1 tablespoon extra-virgin olive oil
- •3 tablespoons mayonnaise
- •2 teaspoons Dijon mustard
- •2 tablespoons grated parmesan
- •½ teaspoon grated lemon zest
- •1 piece chicken cutlet
- •1 whole plum tomato
- •¼ teaspoon herbes de Provence
- •¼ head romaine lettuce
- •1 teaspoon fresh lemon juice
- •1 clove garlic
- •1 piece garlic
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
Brush both sides of bread with oil, then put bread on a large baking sheet.
2 min
- 3.
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.
5 min
- 4.
Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
3 min
- 5.
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.
3 min
- 6.
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).
8 min
- 7.
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.
3 min
