Panzanella With Grilled Chicken

Name: Panzanella With Grilled Chicken
Yield: 6 servings
Cuisine: Italian
Ingredients: ½ cup fresh lemon juice; ¼ cup olive oil; 4 cloves garlic, peeled and coarsely chopped; 1 teaspoon freshly ground black pepper, plus more to taste; 1 ½ pounds boneless, skinless chicken breasts; Salt, to taste; ½ cup fresh basil leaves, cut across into thin strips; 8 cups crustless bread cubes (1 inch) from good, firm, country-style bread; About 1 ¼ cups water; 9 large tomatoes, cored and cut into medium dice; 1 large red onion, peeled and cut into small dice; 4 large cloves garlic, peeled and minced; 1 cup chopped Italian parsley; 1 ½ tablespoons chopped fresh rosemary; 3 tablespoons extra-virgin olive oil; 1 ½ tablespoons red-wine vinegar; 1 tablespoon salt; Freshly ground black pepper to taste

By Molly O’Neill

Published April 12, 1997

Total Time: 30 minutes, plus 2 hours' refrigeration
Rating: 4(12)
Comments: Read comments

Featured in: The Supper Club

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Ingredients

Yield:Six servings

THE CHICKEN

½ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, peeled and coarsely chopped
1 teaspoon freshly ground black pepper, plus more to taste
1 ½ pounds boneless, skinless chicken breasts
Salt, to taste
½ cup fresh basil leaves, cut across into thin strips

THE BREAD SALAD

8 cups crustless bread cubes (1 inch) from good, firm, country-style bread
About 1 ¼ cups water
9 large tomatoes, cored and cut into medium dice
1 large red onion, peeled and cut into small dice
4 large cloves garlic, peeled and minced
1 cup chopped Italian parsley
1 ½ tablespoons chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 ½ tablespoons red-wine vinegar
1 tablespoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
Step 2
To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
Step 3
Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
Step 4
Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.