Recipe – Chicken Panzanella

August 6, 2008

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!


[…] Chicken Panzanella Salad is one of our favorite easy weeknight recipes – when I saw this riff on it from Cooking Light (Bacon? Yes please!) we knew we had to give it a try. It was SUPER yum. Perhaps more of a summer recipe than one for January but I’m going with it! […]

Amanda: Here are a few easy to make recipes if you like quiches and some pancake ideas too.

1) Spinach and Feta Quiche

6 eggs
1 cup light cream
1 tbsp. chopped onion
½ tsp. salt
1 tsp. fresh ground pepper
1/4 tsp. garlic powder
½ c. chopped spinach (frozen defrosted is fine)
½ cup feta cheese crumbled
An 8" pie crust

Pat the pie crust into 8" pie plate. Whisk together the eggs & cream; add the cheese and spices and spinach. Pour into the unbaked pie shell. Sprinkle top of the quiche with a dash of nutmeg. Bake 325 degree oven for 40 min, or until if you stick a tooth pick in the center, it comes out clean.
I use fresh spinach. I steam it for 2 mins in the microwave and I make crustless quiches in the individual 6oz. Pyrex cups. (This makes 8 individual )

2) Zucchini Quiche

4 eggs
½ cup wesson oil or whatever oil you use
½ cup grated Parmesan cheese
1 tbsp. chopped onion
1 tbsp. italian seasoning
1 cup bisquick
3 cups grated zucchini (usually one (1) medium size zucchini)
1 cup cherry tomatoes sliced (optional)

Whisk the eggs, oil and the cheese together. Then fold in all the other ingredients. Spray a 9” pie plate or quiche pan with Pam. Pour the zucchini mixture into a plate. Bake in a 350 degree oven
for 25-30 min. Makes 6-8 servings.
(I use this often as hors d’oeuvres and I bake it in mini muffin tins.)

3) Sausage and Pepper Crustless Quiche

6 eggs
1 c half n' half
1/2 red pepper- diced
1/2 green pepper- diced
1 small white onion
1/2 lb breakfast sausage
1/2 tsp. black pepper
1/2 tsp salt
1 tbsp. fresh basil

Saute the sausage & peppers until the sausage is cooked and peppers get soft. Whisk the eggs and 1/2 spices together. Fold in sausage & peppers. Lightly grease an 8oz. Pyrex or glass casserole pan. Divide the egg mixture into the pans and bake 350 degree oven for 20 min or until set.

OKAY…Now for the pancake ideas:

1) Peach French Toast

1 stick butter
1 cup brown sugar
2 tbsp. sourcream or water

Cook over a medium heat until the butter is melted. When it begins to boil, whisk in the sour cream and then pour into a 9" x 13" greased baking glass pan. Arrange 29oz. can of drained peaches on the butter mixture. Use 2/3 loaf cubed bread (oatmeal, potato, and buttermilk) or any desired bread. Cover the peaches with bread cubes. Sprinkle ¼ cup of chopped pecans on top.

Then, mix together:
6 eggs
1½ cups milk or cream
1 tsp. vanilla

Pour over the bread and refrigerate overnight. Bake 350 degree oven for 40 min. Cool slightly before serving. Great with a nice hit of whipped cream.

2) Lemmon Pancakes with Fresh Berries

1/2 cup lemon yogurt
1 tbsp. melted butter
1 egg
1 cup flour
2 tbsp. sugar
1/2 cup fresh squeezed lemon juice
1-2 tbsp. lemon zest

Whisk together the egg, yogurt, lemon juice and butter. Combine the flour sugar mix wet and dry ingredients together. Spoon onto a pre-heated griddle. Serve it topped with fresh blueberries, raspberries or use a frozen berry mixture. (Makes 10 large servings) DELISH!!

3) Caramel French Toast

1 cup brown sugar
½ cup butter
6 eggs
1 ½ cups milk
1 tsp. vanilla
2 tbsp. Corn Syrup
½ cup sugar & 1 tsp. cinnamon mixed
10-12 slices wheat bread

Melt the butter, corn syrup and brown sugar on your stove in a saucepan. Spread onto a greased 9 x 11” pan. Dip the bread in eggs & milk & Vanilla mixture. Layer the bread on bottom of the pan over the brown sugar mixture. Sprinkle cinnamon & sugar mixture between layers. Add the next layer bread dipped in egg mixture. Pour the remaining egg mixture over top of it all. Cover and refrigerate overnight.
The next day:
Bake in a 350 degree oven for 30-35 min. uncovered. Serves 8-10

Try them out and let me know. Enjoy!!!

Being so busy as you are, have you thought of any other refreshing recipe ideas? The panzarella was delish, and if you don’t mind I have a few I want to share with you as well. Blogs are so cool for swapping ideas for just about everything….I will send you some here.

See ya!

Orchard Cove Photography

Mona – I appreciate the reminder about the recipes and will try to do one AT LEAST once a month 🙂

Oh my god, that sounds sooo good!!! Thanks for sharing it!

That was me that suggested you blog some new recipes..sorry!!! I just love your ideas and have tried a few of them, so I wanted more. I am so tickled pink with your blog…I have referred your site to so many of my friends.
…..Thanks for the great feeling I get whenever I read your blog.

P.S. Strider~~~such a cutie patootie!!

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