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Chicken and Panzanella – CeeCee’s Kitchen
Chicken,  Side Dishes

Chicken and Panzanella

July 22, 2019
Chicken and Panzanella
Chicken and Panzanella

This Tuscan dish takes advantage of stale bread and overripe tomatoes, a little garlic, some red wine vinegar and basil.  It’s a quick summer meal for when it’s too hot for cooking inside.  Minimal prep and everything cooks on the grill!


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Print Recipe
 Panzanella
Grilled bread, juicy tomatoes, grilled onion and some red wine vinegar make for a wonderful side dish on a hot summer day
Course Main Dish, Salad
Prep Time 10 minutes
Cook Time 10-15 mintues
Servings
people
Ingredients
Course Main Dish, Salad
Prep Time 10 minutes
Cook Time 10-15 mintues
Servings
people
Ingredients
Instructions
Prep
  1. Heat grill
  2. Place garlic in olive oil and heat in microwave until very warm
  3. Slice bread
  4. Slice onion
  5. Chop tomatoes and add to medium bowl
Grill
  1. Brush chicken, bread and onion with garlic oil, reserving remaining garlic oil for dressing
  2. Season with salt and pepper
  3. Add chicken and onion to hot grill
  4. Grill chicken and onion 4-5 min. per side
  5. When chicken is almost done, add bread to grill
  6. Grill until toasted golden brown on each side
  7. Remove all from grill
Make Panzanella
  1. While chicken rests, chop onion into large dice and cut bread into 1 inch squares
  2. Add chopped onion and bread to bowl with tomatoes, along with remaining garlic oil, red wine vinegar and basil
  3. Toss to combine. Taste and adjust seasoning as necessary.
Serve
  1. Slice chicken crosswise, serve with panzanella salad on the side
Recipe Notes

I use a sheet pan to move everything to the grill...just place raw chicken on a plate and then on the pan to keep it's juice away from other food.  As things get done on the grill, they can go directly back onto the sheet pan for easy transport back inside.