Broiled Chicken, Romaine, And Tomato Bruschetta

Name: Broiled Chicken, Romaine, And Tomato Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/2-inch-thick) center slice from a round Italian loaf of bread; 1 tablespoon extra-virgin olive oil plus additional for brushing; 3 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 2 tablespoons grated parmesan; 1/2 teaspoon grated lemon; 1 chicken cutlet (about 1/4 inch thick); 1 plum tomato, halved lengthwise; 1/4 teaspoon; or dried thyme; 1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact; 1 teaspoon fresh lemon juice; 1 garlic clove, halved crosswise

Servings: persons

1 (1/2-inch-thick) center slice from a round Italian loaf of bread
1 tablespoon extra-virgin olive oil plus additional for brushing
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons grated parmesan
1/2 teaspoon grated lemon
1 chicken cutlet (about 1/4 inch thick)
1 plum tomato, halved lengthwise
1/4 teaspoon
or dried thyme
1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact
1 teaspoon 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, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
4
Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
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.
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).
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.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1/2-inch-thick) center slice from a round Italian loaf of bread, 1 tablespoon extra-virgin olive oil plus additional for brushing, 3 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and more.

Yes, Broiled Chicken, Romaine, And Tomato Bruschetta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!