I made this dish this past weekend when my in-laws came over. This is an Italian dish; panzanella is a bread-salad. This was absolutely delicious! I doubled the dressing mixture because I added extra bread and a fresh zucchini. There was nothing left - we all had seconds!
Chicken Panzanella
1 c chicken stock
1/2 lb boned chicken breast
2 T lemon juice
1 t olive oil
1 t dried basil
1/2 t dried oregano
1 clove of garlic, minced
Pumpernickel cubes (about 4 slices worth, left out on countertop to dry)
1-1/2 c tomatoes, coarsely chopped
3/4 c celery, chopped
1/2 c purple onion, diced
In a skillet, simmer the chicken in the stock until it is cooked through, about 10 minutes. Cut the chicken into pieces and reserve the liquid: chill both while you do the rest.
In a large serving bowl, mix together the lemon juice through the garlic. Add the rest of the ingredients, one at a time, and toss each.
When ready to serve, toss in the chilled chicken pieces, and drizzle the mixture with the reserved liquid.
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3 comments:
Mmmm... that sounds yummy. I've never had pumpernickel bread before.
I have never had panzanella and have really wanted to dry it. This makes it sound so yummy and easy. Thanks for sharing. Also, glad you joined TMTT today.
That sounds so good and it sounds different from what I have been making. Yum!
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