Pan seared chicken panzanella recipe

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Traditionally, panzanella is made using stale bread. I prefer to toast fresh bread. Citrus adds just the right amount of sweetness to balance the salt of the chicken and the bread. Arugula can be strong for young palates. A lettuce blend works well as an alternative.

  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • 2 boneless, skinless chicken breasts (about 1¼ pounds), cut lengthwise in half
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 Tablespoon olive oil
  • Bread Cubes
  • 4 ounces baby arugula (about 8 cups lightly packed)
  • 1 navel orange, peeled and sliced
  • 1 pint grape or cherry tomatoes, cut in half
  • ¼ cup grated Parmesan cheese
  • ¼ cup Dressing
How to Make It
  1. Pat the chicken dry with paper towels and season with the salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and brown on both sides, about 5 minutes each. Transfer the chicken to a cutting board and let cool slightly.
  2. Cut the chicken into 1-inch cubes.
  3. In a medium salad bowl, combine the toasted bread cubes, chicken, arugula, orange, tomatoes, and cheese. Toss with the desired amount of dressing.
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