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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Chef Lewandowski uses the bright flavors of fresh fruit and herbs inventively to make this unusual bread salad, which is served at Tribeca Grill.

Ingredients[]

Directions[]

  1. Preheat oven to 450°.
  2. To prepare panzanella, place bread in a single layer on a baking sheet.
  3. Bake at 450° for 4 minutes or until toasted.
  4. Heat a nonstick skillet coated with cooking spray over medium-high heat; add peach, nectarine, and 1 tablespoon sugar.
  5. Cook 2 minutes or until fruit is lightly browned, stirring frequently.
  6. Combine fruit mixture, tomato, olives,basil, onion, and capers in a large bowl.
  7. Combine 2 tablespoons sugar, oil, and next 3 ingredients in a small bowl, stirring with a whisk.
  8. Add vinegar mixture to peach mixture; toss gently to combine.
  9. Let stand 30 minutes.
  10. Toss with bread just before serving.
  11. To prepare chicken, combine shallots and next 5 ingredients in a large zip-top plastic bag; add chicken.
  12. Seal and marinate in refrigerator 30 minutes.
  13. Remove chicken from bag; discard marinade.
  14. Heat a large nonstick skillet over medium-high heat; add chicken, and sauté 7 minutes on each side.
  15. Cut across the grain into thin slices; serve with panzanella.
  16. Garnish with thyme sprigs, if desired.

Yield: 4 servings (serving size: 1 chicken breast and 1 cup panzanella)

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