Broiled Chicken, Romaine, and Tomato Bruschetta

Broiled Chicken, Romaine, and Tomato Bruschetta
Photo by Romulo Yanes


  • 2 teaspoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon
  • 1 chicken cutlet (about 1/4 inch thick)
  • 3 tablespoons mayonnaise
  • ¼ head romaine (quarter head lengthwise)
  • 1 plum tomato
  • + 5 more ingredients
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons Parmesan cheese, freshly grated
    • 1 clove garlic
    • ¼ teaspoon herbes de Provence/em> or dried thyme
    • 1 (1/2-inch-thick) center slice from a round Italian loaf of bread

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...

View full recipe at Epicurious


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