Chicken with Stone Fruit Panzanella

Name: Chicken with Stone Fruit Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 1 Tbsp capers; 3 Tbsps extravirgin olive oil; 113 grams French bread, cut into 1/2-inch cubes (about 2 cups); 59 milliliters thinly sliced fresh basil; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh thyme; 59 milliliters pitted kalamata olives, halved (about 8 olives); 59 milliliters fresh lemon juice; 237 milliliters finely chopped peeled nectarine (about 1 nectarine); 237 milliliters finely chopped peeled peach (about 1 peach); 237 milliliters 1/2-inch diced plum tomato (about 3 tomatoes); 2 Tbsps chopped red onion; 2 Tbsps red wine vinegar; 0 teaspoons salt; 1 teaspoons salt; 158 milliliters minced shallots; 680 grams skinless, boneless chicken breast halves; 3 Tbsps sugar, divided

Need a dairy free main course? Chicken with Stone Fruit Panzanella could be an excellent recipe to try. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 460 calories, 41g of protein, and 17g of fat each. Head to the store and pick up kalamatan olives, basil, bread, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

To prepare panzanella, place bread in a single layer on a baking sheet.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Bake at 450 for 4 minutes or until toasted.

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Oven

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.

Ingredients you will need

Cooking Spray

Nectarine

Fruit

Peach

Sugar

Equipment you will use

Frying Pan

Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl.

Ingredients you will need

Capers

Olives

Tomato

Basil

Fruit

Onion

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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.

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Olive Oil

Vinegar

Pepper

Sugar

Salt

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Whisk

Bowl

Add vinegar mixture to peach mixture; toss gently to combine.

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Vinegar

Peach

Let stand 30 minutes. Toss with bread just before serving.

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Bread

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.

Ingredients you will need

Black Pepper

Shallot

Whole Chicken

Equipment you will use

Ziploc Bags

Remove chicken from bag; discard marinade. Saut chicken in a large nonstick skillet over medium-high heat. Slice chicken; serve with panzanella.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Frying Pan

Garnish with thyme sprigs, if desired.

Ingredients you will need

Fresh Thyme

Equipment

Ingredients

Servings:

0teaspoons

black pepper 1Tbsp

capers 3Tbsps

extravirgin olive oil 113grams

French bread, cut into 1/2-inch cubes (about 2 cups)59milliliters

thinly sliced fresh basil 1Tbsp

chopped fresh parsley 1Tbsp

chopped fresh thyme 59milliliters

pitted kalamata olives, halved (about 8 olives)59milliliters

fresh lemon juice 237milliliters

finely chopped peeled nectarine (about 1 nectarine)237milliliters

finely chopped peeled peach (about 1 peach)237milliliters

1/2-inch diced plum tomato (about 3 tomatoes)2Tbsps

chopped red onion 2Tbsps

red wine vinegar 0teaspoons

salt 1teaspoons

salt 158milliliters

minced shallots 680grams

skinless, boneless chicken breast halves 3Tbsps

sugar, divided

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.