Chicken “bruschetta” with romaine and tomato – 3 March 2012

Absolutely love this recipe from the last issue of Gourmet (R.I.P.). Bread, chicken, lettuce, and tomato halves are all broiled. Lettuce is coated in lemon vinaigrette; chicken is topped with mayo/Dijon/lemon/parmesan dressing; tomato is brushed wtih oil and topped with herbs; bread is brushed with oil on both sides and rubbed with garlic after cooking. Amounts are at the link; my detailed cooking instructions follow.


Make the dijon/mayonnaise dressing

Cut and clean a large interior of a romaine head cut in quarters; let dry.

Make the lemon/oil dressing for the lettuce.

Halve the tomatoes lengthwise. Brush with olive oil, salt and pepper, and top with a bunch of thyme before moving to the cooking tray (easier to clean tray w/o burnt-on oil).

Brush the bread on both sides with olive oil.


Cut the chicken breast into three slices or so. Place on one of our small baking trays and salt, then broil in a preheated broiler 2 minutes. Turn over, coat generously with the mayonnaise mixture, and broil another 2 minutes or less, so the mayo is browned but not burnt. Move the tray to the bottom of the oven to keep warm and allow to cook through while the rest of the food is cooked.

Put the tomato halves on the other little oven tray and cook 2 minutes. Then add the lettuce and cook one minute. Flip the lettuce and add the toast and cook 30 seconds. Flip the toast and cook another 30 seconds. Remove from oven and scrunge a cut clove of garlic over the toast. Then serve.

D chose an Eric Stauffenegger wine to go with this – Bourgogne Aligote from Domaine Bernard Millot, 2009. We both found it a bit odd. I’m sure we thought that when purchasing it, and we should look at our tasting notes to see what we wanted to serve it with. It wasn’t a problem with this meal, but would likely be happier with something… starker. This is a very full-flavored meal.

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