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Friday, August 13, 2010

Chicken Tomato Panzanella

An Italian bread salad traditionally made with onions, tomatoes, basil, vinegar, and olive oil. Chunks of day old bread are best for making this salad as it will soak up the vinaigrette best. Variations on the theme include cucumbers, anchovies, peppers, and more.


2 tomatoes, sliced
1 tbs balsamic vinegar
28 oz can crushed tomatoes in puree
4 oz part skim mozzarella cheese, sliced
1 pound boneless skinless thighs, cubed
2 tbs dried Italian herbs
8 oz mushrooms, quartered
1 medium onion, peeled, chopped
2 red bell peppers, seeded, chopped
6 cups cubed French bread
3 tbs olive oil
Heat oven to 400 degrees. In bowl, toss bread cubes with 1 tbs oil. Season with salt and pepper, if desired. Arrange bread in single layer on baking sheet. Bake 10 min. transfer to greased casserole dish. *In skillet, cook remaining oil 30 seconds or until heated. Add onions, bell peppers and mushrooms. Cook 5 min. or until tender. Add chicken. Cook 5 min. or until chicken is browned. *Stir in herbs, crushed tomatoes and vinegar. Increase heat, bring mixture to a boil. Reduce heat let simmer 5 min. Spoon chicken mixture over bread in casserole dish. Top with mozzarella and sliced tomatoes. Bake 15 min. or until heated through, then serve.

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