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chicken tartine extra-virgin olive oil onion garlic red bell peppers paprika salt Bread eggs chicken salt capers lemon
Viewed: 10 - Published at: 6 months agoIngredients
- Warm chicken tartine
- Serves 5
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic
- 2 red bell peppers, ribs and seeds removed, julienned
- Pinch of hot paprika, plus more to taste
- Coarse salt and freshly ground black pepper
- 5 slices sourdough bread, cut 1/2-inch thick from an oval loaf
- 2 large eggs
- 2 chicken breast, with rib bones if possible
- 1/4 c. low fat mayonnaise
- Fleur de sel, or sea salt (optional)
- 3 teaspoons capers, drained and rinsed
- 1 lemon, for garnish
Method
- Preheat oven to 400 degrees. Heat oil in a large nonstick saute pan. Add the onion and garlic; saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add bell peppers and paprika; continue cooking until peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.
- Season chicken breasts and place in oven for 15-20 minutes until they become golden brown. Allow chicken to cool a little and pull chicken into pieces. Toss chicken with mayonnaise.
- Meanwhile, place bread on a baking sheet; toast in middle of oven, flipping halfway through, until bread is golden brown on both sides, about 12 minutes.
- Prepare an ice bath; set aside. Place eggs in a medium saucepan; add enough water to cover by about 1 inch. Bring to a full boil, and cook for 1 minute. Turn off heat, cover, and let stand for 12 minutes. Transfer eggs to ice bath until cool. Peel eggs; slice each about 1/4 inch thick.
- Spread the red-pepper mixture over slices of toast; top with chicken dividing evenly. Place a few slices of egg on top of the chicken. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with capers, and zest the lemon over the top just before serving.
