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[]
- 4 (1-ounce) slices French bread, cut into 1/2-inch cubes (about 2 cups)
- Cooking spray
- 1 cup finely chopped peeled peach (about 1 peach)
- 1 cup finely chopped peeled nectarine (about 1 nectarine)
- 3 tablespoons sugar, divided
- 1 cup (1/2-inch) chopped plum tomato (about 3 tomatoes)
- 1/4 cup pitted kalamata olives, halved (about 8 olives)
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons chopped red onion
- 1 tablespoon capers
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2/3 cup minced shallots
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Thyme sprigs (optional)
Directions[]
- Preheat oven to 450°.
- To prepare panzanella, place bread in a single layer on a baking sheet.
- Bake at 450° for 4 minutes or until toasted.
- Heat a nonstick skillet coated with cooking spray over medium-high heat; add peach, nectarine, and 1 tablespoon sugar.
- Cook 2 minutes or until fruit is lightly browned, stirring frequently.
- Combine fruit mixture, tomato, olives,basil, onion, and capers in a large bowl.
- Combine 2 tablespoons sugar, oil, and next 3 ingredients in a small bowl, stirring with a whisk.
- Add vinegar mixture to peach mixture; toss gently to combine.
- Let stand 30 minutes.
- Toss with bread just before serving.
- To prepare chicken, combine shallots and next 5 ingredients in a large zip-top plastic bag; add chicken.
- Seal and marinate in refrigerator 30 minutes.
- Remove chicken from bag; discard marinade.
- Heat a large nonstick skillet over medium-high heat; add chicken, and sauté 7 minutes on each side.
- Cut across the grain into thin slices; serve with panzanella.
- Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 chicken breast and 1 cup panzanella)