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Chicken Panzanella

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  • Chicken Panzanella

    Chicken Panzanella

    Tuscan bread & tomato salad with chunks of juicy chicken.

    3 skinless,boneless chicken breast
    3 T. balsamic vinegar
    1/3 c. extra-virgin olive oil
    2 t. minced garlic
    Kosher salt to taste
    Ground black papper, to taste
    1/2 lb. loaf rustic Italian bread, crust removed & cut into 3/4 inch cubes.
    3-4 large tomatoes, paared & cut into wedges
    1 small red onion, peeled, halved & sliced thinly
    1 c. loosely packed basil leaves, torn into bite size pieces
    1 c. kalamata olives, pitted & halved

    Preheat oven to 500*. Coat a baking dish with cooking spray. Arrange chicken on baking sheet & bake uncovered for 12 minutes. Remove from oven & cool to room temp. Dice when cool enough to handle. Set aside.

    Whisk together vinegar, oil, garlic, salt & pepper in a large serving bowl. Toss together bread, tomatoes, onion, basil, olives, and chicken in the bowl containing the dressing & serve.
    Makes 6-8 servings
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