Ingredients
1 loaf rustic Italian/French bread
3 cloves of garlic
1 cup cherry tomatoes
1 ½ cups basil leaves
1 8 ounce container of mini mozzarella balls
1 large eggplant small dice
2 zucchini small dice
2 Tbsp. red wine vinegar
5 Tbsp. good quality olive oil
4 chicken cutlets pounded thin
5 sprigs of thyme, rosemary, and tarragon all finely minced.
2 Tbsp. butter
Pecorino Romano cheese
Directions
- Preheat grill over medium heat and heat oven to 375 degrees. Slice bread into 1 ½ inch thick slices. Brush bread with olive oil and season with salt and pepper.
- Grill on both sides until toasted. Rub toasted bread with garlic cloves, and tear bread into small chunks and add to large salad bowl. Season eggplant/zucchini with oil salt and pepper , roast in oven for about 20 minutes or until tender and golden brown.
- Add eggplant/zucchini mixture to salad bowl, as well as mozzarella, ½ the basil and tomatoes. Toss with oil and vinegar.
- Season chicken with salt and pepper and crust them with the minced herbs. Heat a sauté pan with 2 Tbsp. of oil and 1 Tbsp. of butter. Sear chicken on both sides, no more than three minutes per side… Portion the salad onto individual plates, add chicken to the top and grate fresh pecorino Romano cheese.
