Chicken with Stone Fruit Panzanella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 diced 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 extravirgin 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 |
fresh thyme sprigs (optional) |
Directions:
1. Preheat oven to 450°.
2. To prepare panzanella, place bread in a single layer on a baking sheet. Bake at 450° for 4 minutes or until toasted.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat; add peach, nectarine, and 1 tablespoon sugar. Cook 2 minutes or until chopped fruit is lightly browned, stirring the mixture frequently.
4. Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl. Combine 2 tablespoons sugar with olive oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper 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.
5. To prepare chicken, combine shallots and next 5 ingredients (shallots through 1/8 teaspoon black pepper) in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade. Sauté chicken in a large nonstick skillet over medium-high heat. Slice chicken; serve with panzanella. Garnish with thyme sprigs, if desired.
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