• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Panzanella with Grilled Chicken

  • Recipe Submitted by on

Category: Poultry, Beans

 Ingredients List

  • ----------------------------------MARINADE----------------------------------
  • 1/3 c Extra virgin olive oil
  • 3 tb Balsamic vinegar
  • 1 ts Dried rosemary; crushed
  • 1 Clove garlic; minced
  • 1/2 ts Salt
  • 1/2 ts Freshly ground black pepper

 Directions

ADDITIONS
4 Skinless boneless chicken
-breast halves
4 lg Slices of italian bread OR
-8-slices french baguette
1 c Canned cannellini beans;
-rinsed and drained
4 c Torn romaine lettuce
2 c Chopped tomato
1/4 c Chopped fresh basil

Combine oil and next 5 ingredients (through pepper). Mix well with a fork
or shake in a jar with a tight-fitting lid.

Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken,
turning to coat. Cover and refrigerate chicken and reserved oil mixture at
least 30 minutes, up to 8 hours.

Prepare grill. Place chicken on grill over medium coals or in heated ridged
grill pan. Pour any remaining marinade from plate over chicken. Grill 5
minutes on each side or until chicken is no longer pink in center. Brush
both sides of bread with 2 tablespoons oil mixture; grill until lightly
toasted.

In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining
oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss
again and divide among 4 plates. Top with grilled chicken. Season with
additional pepper, if desired.

[Per serving: Calories 477, (41% CFF) Fat 22 g (3 g saturated), Protein 40
g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg,
Calcium 73mg]

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