Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella (Rachael Ray) Recipe

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Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella (Rachael Ray)
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Ingredients
28
Count
Nutrition
935
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Brine:
  2. For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
  3. For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
  4. Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
  5. Serve the chicken with the Puttanesca-Style Panzanella.
  6. Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
  7. Puttanesca-Style Panzanella:
  8. Combine the tomatoes, parsley, onions and bell peppers.
  9. Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
  10. Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
  11. Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 934.76 Kcal (3914 kJ)
Calories from fat 474.15 Kcal
% Daily Value*
Total Fat 52.68g 81%
Cholesterol 157.85mg 53%
Sodium 2008.8mg 84%
Potassium 1527.32mg 32%
Total Carbs 58.32g 19%
Sugars 38.49g 154%
Dietary Fiber 5.97g 24%
Protein 53.3g 107%
Vitamin C 120.5mg 201%
Vitamin A 0.7mg 25%
Iron 14.4mg 80%
Calcium 125.7mg 13%
Amount Per 100 g
Calories 114.21 Kcal (478 kJ)
Calories from fat 57.93 Kcal
% Daily Value*
Total Fat 6.44g 81%
Cholesterol 19.29mg 53%
Sodium 245.43mg 84%
Potassium 186.6mg 32%
Total Carbs 7.13g 19%
Sugars 4.7g 154%
Dietary Fiber 0.73g 24%
Protein 6.51g 107%
Vitamin C 14.7mg 201%
Vitamin A 0.1mg 25%
Iron 1.8mg 80%
Calcium 15.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.3
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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