Broiled Chicken, Romaine, and Tomato Bruschetta

Name: Broiled Chicken, Romaine, and Tomato Bruschetta
Prep time: 10 min
Cuisine: www.epicurious.com
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 zest; 1 chicken cutlet (about 1/4 inch thick); 1 plum tomato, halved lengthwise; 1/4 teaspoon herbes de Provence 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

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 zest
1 chicken cutlet (about 1/4 inch thick)
1 plum tomato, halved lengthwise
1/4 teaspoon herbes de Provence 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

Instructions

Step 1

Preheat broiler.

Step 2

Brush both sides of bread with oil, then put bread on a large baking sheet.

Step 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.

Step 4

Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.

Step 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.

Step 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).

Step 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.