Panzanella is a classic Tuscan dish best enjoyed in the warmer months. Created for the purpose of using up stale bread, it’s a dish with humble roots. Together with fresh summer veggies and pesto chicken, we’re transforming this modest dish to something worthy of company!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
4 ounce
Pesto
(Contains: Milk)
4 unit
Roma Tomato
2 unit
Cucumber
24 ounce
Chicken Breasts
4 tablespoon
Balsamic Vinegar
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Parsley
4 clove
Garlic
4 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Prep the veggies: Wash and dry all produce. Preheat the oven to 400 degrees. Core and slice the tomatoes into wedges. Quarter the cucumbers lengthwise, then cut them into ½-inch pieces. Mince the garlic. Cut the baguettes into 3/4-inch cubes. Pick the parsley leaves from the stems, then discard the stems.
Marinate the tomatoes: In a medium bowl, combine 2 Tablespoons balsamic vinegar and 2 Tablespoons olive oil. Toss in the tomatoes and season with salt and pepper.
Place the tomatoes on one side of a foil- lined baking sheet and place in the oven for about 15 minutes, until softened and slightly caramelized.
In a shallow dish, coat the chicken with the pesto. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for 5-10 minutes, until cooked through. Remove the chicken from the oven to rest for 5 minutes.
Make the croutons: Toss the baguette cubes on another baking sheet with the garlic, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven to toast for about 10 minutes, until golden brown and crispy on the outside.
Toss and Serve: Place the croutons in a large bowl with the roasted tomatoes, cucumbers, and parsley leaves. Season generously with salt and pepper. Toss in the remaining balsamic vinegar and a large drizzle of olive oil. Serve the roasted pesto chicken alongside and enjoy!