MAIN Chicken Bruschetta with Shaved Asparagus, Cannellini & Parmesan Salad
A salad concept inspired by my favorite restaurant in Richmond, Mamma Zu's. It's light, lemony and really simple. It's no surprise, therefore, that I paired it with an equally bright Chicken Bruschetta. Enjoy this dish when you feel like you've overindulged a bit too much.
2-3 lbs chicken breasts
1/2 cup flour
4 tsp salt, divided
1 tsp black pepper
4 Tbsp olive oil, divided
2 pkg cherry tomatoes, quartered
4 cloves garlic, minced
1 bunch basil, cut into chiffonade
Pinch red pepper flakes
1 lemon, sliced into 6-8 wedges
2 cups white wine or chicken stock
1/2 cup grated parmesan
1-2 bunches asparagus, trimmed and shaved into thin strips with vegetable peeler
1 lemon, zested and juiced
½ red onion, sliced
1 can cannellini beans, drained and rinsed
1 chunk parmesan shaved into strips to garnish
Make bruschetta first to allow flavors to marinate. Combine in a bowl the tomatoes, garlic, basil, red pepper flakes and 1 tsp salt. Drizzle with olive oil and slice up lemon wedges.
Slice each breast in half lengthwise. Place each breast half between two pieces of plastic or parchment. Pound thin and evenly with a rolling pin. Remove top layer or plastic or parchment and sprinkle 2 tsp salt and pepper on both sides of each cutlet.
Dredge (or coat) chicken cutlets in flour, tapping off any excess.
In a large skillet, heat 2 Tbsp olive oil until shimmering, add chicken and brown 3-4 minutes per side. Add 1 cup of bruschetta and white wine and bring to a simmer, making sure to cover skillet with a lid to keep in liquid. Once mixture has come to a simmer, remove lid and turn heat to low. Cook until sauce is reduced and thickened.
While chicken is cooking, make asparagus salad: In a separate bowl, toss half of grated parmesan, asparagus, lemon zest and juice, red onion, cannellini beans and 1 tsp salt. Taste and adjust seasonings if needed. Drizzle with remaining olive oil.
To serve, sprinkle the remaining ¼ cup of grated parmesan over chicken and place under broiler for 2 minutes to brown slightly. Serve chicken with a side of salad, topped with bruschetta and a lemon wedge.
Recipe by Vie at https://getvie.com/2019/10/26/halloween-edition-meal-plan/