An Italian Tuscan salad, panzanella is probably enjoyed best in the summer but we think it's great year-round! We added parsley-seasoned chicken to make it more substantial as a main course, and we'll consider putting mozzarella in the mix next time, too.
Ingredients:
- 2 chicken breasts
- 4 tomatoes, cut into 1-inch cubes
- 1 cucumber, diced
- 1/4 red onion, chopped
- 8-10 fresh basil leaves, chopped
- ½ tsp dried parsley
- 1 tbsp extra virgin olive oil
- Cooking spray
- 6 oz several days-old French or Italian bread, sliced
- Salt and pepper, to taste
Directions:
Combine tomatoes, cucumber, onion, basil, and olive oil in a large bowl. Generously season mixture with salt and pepper. Set aside.
Meanwhile, preheat oven to broil. Spray bread with cooking spray and sprinkle with salt. Place bread slices on a cooking sheet and put in the oven, toasting each side for 1 1/2 to 2 minutes. Watch bread closely, as it doesn't take long to brown. Cut bread into 1-inch cubes, which will be added in the final step.
Cut chicken breast into 1-inch cubes. Season with salt, pepper, and parsley. Lightly spray a medium skillet. Cook chicken on medium heat. Once cooked through, remove from heat and set aside.
After the flavors of the vegetables and olive oil have blended for about 30 minutes, combine with the bread and chicken cubes. Mix well and serve in separate bowls.
Yield: 4 servings
No comments:
Post a Comment