Chicken With Stone Fruit Panzanella Recipe

Name: Chicken With Stone Fruit Panzanella
Yield: 4 servings
Cuisine: American
Ingredients: Panzanella:; 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; Chicken:; 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)

Servings: persons

Panzanella:
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
Chicken:
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)

1
Preheat oven to 450u00b0.
2
To prepare panzanella, place bread in a single layer on a baking sheet. Bake at 450u00b0 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. Saute chicken in a large nonstick skillet over medium-high heat. Slice chicken; serve with panzanella. Garnish with thyme sprigs, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Panzanella:, 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), and more.

Yes, Chicken With Stone Fruit Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Stone Fruit Panzanella

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