Ree makes a fresh and easy lunch filling lettuce leaves with marinated grilled chicken, pesto and a bruschetta-style topping!
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Grilled Chicken Lettuce Covers
DISH THANKS TO REE DRUMMOND
Level: Easy
Overall: 30 minutes
Active: 30 minutes
Yield: 4 portions

Ingredients

Topping:

1/2 cup sliced artichoke hearts
1 little red onion, diced small
1 Roma tomato, diced small
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Filling:

1/4 cup olive oil
1 tablespoon minced rosemary
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
Passion of 1 lemon
Kosher salt and newly ground black pepper
4 chicken cutlets

To Serve:

10 to 12 butter lettuce leaves
1/2 cup grated Romano cheese
1/3 cup balsamic glaze
1/4 cup prepared pesto
10 basil leaves, torn

Instructions

For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to integrate and set aside.

For the filling: In a separate large bowl, blend the olive oil, rosemary, red pepper flakes, garlic, lemon passion, 1 teaspoon salt and 1/2 teaspoon pepper. Include the chicken and toss to combine and coat the chicken.

Pre-heat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook till well significant and golden, 3 to 4 minutes per side. Get rid of to a cutting board and let rest for 5 minutes. Slice into little pieces and add the chicken pieces to a serving bowl.

Set out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a plate or board and have everyone develop their own covers.

To make a wrap, take one of the butter lettuce leaves and fill with a few of the grilled chicken. Include a teaspoon of prepared pesto, then spoon a few of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, spray on the Romano cheese and garnish with fresh basil.

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Ree Drummond's Grilled Chicken Lettuce Covers|The Leader Lady|Food Network