Panzanella is an Italian bread salad, and it's not only tasty, but the perfect way to use bread that's about to go stale. Artichokes are also essential to this dish, and you can use canned or frozen—just be sure to pat them dry to get a good sear.
TOTAL TIME: 0:25 PREP: 0:25
LEVEL: Easy SERVES: 4
Ingredients
- 3 tbsp. olive oil
- 2 slice country bread
- 4 boneless, skinless chicken breasts
- Kosher salt and pepper
- 1 can artichoke hearts
- 2 clove garlic
- 1 tbsp. fresh thyme
- 1 tbsp. fresh lemon juice
- 2 c. baby arugula
- 1 c. grape tomatoes
Directions
- Heat oven to 400°F. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 3 to 4 minutes; transfer to a bowl.
- Wipe out the skillet and heat 1 Tbsp oil over medium-high heat. Season the chicken with 1⁄2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer the chicken to a baking sheet and roast until cooked through, 5 to 6 minutes.
- While the chicken is cooking, wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Place the artichokes cut-side down in skillet and cook until golden brown, 2 to 3 minutes.
- Add the garlic and thyme to the skillet and cook, tossing, for 1 minute; stir in the lemon juice. Toss with the arugula, tomatoes, bread, and 1⁄4 tsp each salt and pepper. Serve with the chicken.
Article Category:
Food
