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1
For the glaze: Heat the EVOO in a small pot over medium to medium-high heat.
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2
Add the garlic, rosemary and chile pepper, and stir for a few minutes.
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3
Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes.
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4
Peel the zest from the orange in strips and add to the pot.
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5
Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes.
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6
Let cool.
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7
For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag.
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8
Add the chicken and refrigerate for up to 2 days.
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9
Heat a grill pan, griddle or cast-iron skillet over medium-high heat.
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10
Remove the chicken from the brine and pat dry.
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11
Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes.
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12
Meanwhile, gently warm the glaze.
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13
Baste the chicken with the glaze during the last 5 minutes of cooking.
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14
Serve the chicken with the Puttanesca-Style Panzanella.
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15
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.
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16
Combine the tomatoes, parsley, onions and bell peppers.
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17
Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
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18
Pour water over the bread, then wring out the loaf and tear it into bite-size pieces.
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19
Toss the bread, vegetable mixture and olives with the dressing.
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20
Serve.
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21
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).
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22
If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them.
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23
Pit and chop the olives and return them to their container in the refrigerator.
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24
Store the dressing in the refrigerator and bring it to room temperature before using.
