Ingredients
- 6 slices bacon, halved
- 6 slices roasted garlic bread or other rustic bread
- 2 tablespoons plus 1/4 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 6 thin-sliced chicken cutlets (about 1 1/4 pounds)
- 12 fresh sage leaves
- 6 slices provolone cheese
- Pinch each of salt and pepper
Preparation
Step 1
1. Heat broiler. Cook bacon in a large stainless skillet over medium heat 8 minutes, turning once. Transfer to a paper towellined plate.
2. Meanwhile, spread bread onto a baking sheet. Toast under broiler 2 minutes. Flip over and toast 1 minute. Spread each slice with 1 teaspoon of the Dijon mustard. Keep warm.
3. In a small bowl, whisk remaining 1/4 teaspoon mustard with oil, vinegar, salt and pepper. Brush onto cutlets.
4. Carefully drain all but 1 tablespoon of the bacon drippings from skillet and heat over medium-high heat. Cook 3 of the cutlets in drippings in skillet for 2 minutes. Flip over and top each with 2 sage leaves, 1 piece (2 halves) bacon and 1 slice provolone. Cover and cook 1 to 2 minutes more. Remove to 3 of the toast pieces and repeat with remaining cutlets, sage, bacon and provolone. Serve warm.