Panzanella
July 22, 2019
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| Prep Time | 10 minutes |
| Cook Time | 10-15 mintues |
| Servings |
people
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Ingredients
- 1/3 cup olive oil extra virgin
- 4 cloves garlic peeled and cut in half
- 2 1 inch slices Italian bread
- 1 - 1 1/2 cups chopped tomatoes very ripe are best for this dish
- 1 medium Red onion sliced 1/2 inch thick
- 2 Tbsp. Basil chiffonade
- salt and pepper
- 2 Chicken Breasts boneless and skinless
Ingredients
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Instructions
Prep
- Heat grill
- Place garlic in olive oil and heat in microwave until very warm
- Slice bread
- Slice onion
- Chop tomatoes and add to medium bowl
Grill
- Brush chicken, bread and onion with garlic oil, reserving remaining garlic oil for dressing
- Season with salt and pepper
- Add chicken and onion to hot grill
- Grill chicken and onion 4-5 min. per side
- When chicken is almost done, add bread to grill
- Grill until toasted golden brown on each side
- Remove all from grill
Make Panzanella
- While chicken rests, chop onion into large dice and cut bread into 1 inch squares
- Add chopped onion and bread to bowl with tomatoes, along with remaining garlic oil, red wine vinegar and basil
- Toss to combine. Taste and adjust seasoning as necessary.
Serve
- 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.
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Grilled Steak Salad
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