CHICKEN PANZANELLA RECIPES

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QUICK CHICKEN PANZANELLA | BETTER HOMES & GARDENS



Quick Chicken Panzanella | Better Homes & Gardens image

Panzella is a traditional Italian bread salad. This main-dish recipe is loaded with chicken to make a quick and easy dinner.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 20 minutes

Number Of Ingredients 6

1 14.5 ounce can diced tomatoes with green pepper, celery, and onions
3 tablespoons olive oil
1 2-2.25 pound whole roasted chicken
4 cups cubed Italian bread
2 medium cucumbers, halved lengthwise and sliced
1 cup torn fresh basil or spinach

Steps:

  • Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces.
  • In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture. Makes 4 servings.

Nutrition Facts : Calories 596 calories, CarbohydrateContent 50 g, CholesterolContent 92 mg, FatContent 27 g, ProteinContent 37 g, SaturatedFatContent 6 g, SodiumContent 824 mg, SugarContent 10 g

CHICKEN PANZANELLA | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken panzanella | Chicken recipes | Jamie Oliver recipes image

This recipe is all about sharing flavours. The bread soaks up the herby roasting juices of the chicken to give you the crunchiest, most delicious croutons ever.

Total Time 1 hours 40 minutes

Yield 8

Number Of Ingredients 12

1 x 1.5 kg whole free-range chicken
olive oil
1 bunch of fresh mixed herbs, such as sage, rosemary, thyme
270 g ciabatta or stale bread
1 bulb of garlic
2 kg mixed ripe tomatoes
1 bunch of fresh basil (15g)
1 small red onion
red wine vinegar
100 g black olives (stone in)
2 tablespoons baby capers
Parmesan cheese

Steps:

    1. Preheat the oven to 180°C/350°C/gas 4.
    2. Rub the chicken all over with sea salt, black pepper and oil, and stuff with the mixed herbs, reserving some rosemary for later.
    3. Tear up the ciabatta or stale bread and scatter into a roasting tray. Crush and add the unpeeled garlic cloves, and place the chicken on top.
    4. Roast for 1 hour 30 minutes, or until cooked through and the juices run clear when the chicken is pierced with a skewer. Remove from the oven, cover and leave to rest.
    5. Roughly chop the tomatoes into different shapes and sizes. Keep half to one side and add the rest to a large bowl with half the basil leaves (save the remaining leaves for later).
    6. Peel, finely slice and add the onion to the bowl along with a good splash of red wine vinegar. Scrunch the whole lot together with your hands – you want to end up with a colourful, tasty pulp. Taste and season, if needed.
    7. Add 4 tablespoons of red wine vinegar with 2 tablespoons of oil and a pinch of pepper, then give it all a good stir.
    8. Take the bread from the roasting tray and add most of it to the bowl (reserving a few pieces), and toss together really well.
    9. Destone and chop the olives, and add to the bowl along with the capers and remaining tomatoes, bread and reserved basil leaves.
    10. Mix gently to bring it all together and finish with a sprinkling of rosemary leaves and shavings of Parmesan. Scatter over the reserved croutons.
    11. Carve the chicken and serve with the panzanella.

Nutrition Facts : Calories 378 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 28.6 g protein, CarbohydrateContent 29 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.1 g salt, FiberContent 4.7 g fibre

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