Recipe – Chicken Panzanella

It was brought to my attention recently that I have been SERIOUSLY slacking on blogging recipes that we try. The last time was in February. Yep – pretty pathetic!

This one is an oldie but a goody – we recently had it again and it is as yummy as ever. I think it’s from Bon Appetit but I can’t be sure 🙂

If you are able to use local fresh ingredients mostly it will be especially delicious.

The recipe for vinaigrette would probably serve 4-6 people but you can just use as much as you need and save the rest for a salad another night!

Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

Red Wine Vinaigrette:
1/2 c. red wine vinegar
1 c. extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
1 t. dried oregano
1 t. dried thyme
1/3 c. grated parmigiano-reggiano

Tomato-Bread Salad:
4 large tomatoes
Sugar to taste
1 red onion, halved and thinly sliced
5 oz. fresh mozzarella, cubed
1 c. loosely packed basil leaves, chopped
2 c. cubed toasted peasant bread (I saute white bread with olive oil, S&P, and a minced garlic clove. Keep the heat fairly low and just leave it on, tossing every 3 minutes or so for about 20 minutes….YUM)
1/2 c. red wine vinaigrette

Chicken Tenders or Breasts (whatever you prefer to use)

Mix all the ingredients together in a bowl, and season with S&P to taste

Marinade chicken in 1/2 c. vinaigrette for 2-3 hours in the fridge.
Saute or Grill chicken and cube or rough chop once done

Put all salad ingredients (except bread) and chicken into a bowl and pour vinaigrette over it. Let sit for 10 minutes to absorb flavors. Add bread right before serving so it doesn’t get soggy.

A yummy and healthy summer meal!