Dennis Malloy’s Recipe for Mediterranean Summer Grilled Chicken on Flatbread [PHOTO]
Ok this dish is a little labor intensive for the average cook, but the flavors and presentation will blow you away. Look for flat bread in the bread section of your supermarket. The brand I get is Toufayan. It’s thicker that pita or tortilla shells, with excellent texture and taste. Lay flat bread on plate. Then lay half of a roasted red pepper on top. I like to roast the peppers on the bbq grill while I’m grilling the chicken cutlets. Followed by several tablespoons of tziki sauce(recipe below).
Then lay one or two thinly sliced grilled chicken cutlets. I marinate them in lemon, white wine, olive oil and greek seasoning(you can find it in the spice aisle) or salt, garlic powder, black pepper and oregano. Then I top the chicken with freshly made bruschetta(recipe below) and crumbled goat cheese.
The layers of fresh flavors with local produce this time of year and the various textures make this dish a big winner for a light but tasty summer dinner.
2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
2 cloves garlic, minced
1/2 diced small red onion 1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black