Weekly Meal Deal: Chicken Panzanella

My hubby is home this week, and I am in a homey mood.  He is always saying I make all this good food for my blog and he never gets to try it. Well, tonight he got the “fancy plate”

I decided that since the Publix sale this week is kind of sad, unless you are baking holiday goodies already.  I would come up with something made from low cost, seasonal ingredients, that are inexpensive almost all the time.  I made my very own Chicken Panzanella. 

What is Panzenella? I am glad you asked.  Here is the definition from Wikipedia.

Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper.

Sometimes thought of as a “leftover salad,” additional panzanella ingredients vary widely, and include lettuce, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic.

The bread used should be day- to week-old and densely textured. Bread salads date back to the 14th century at least, although tomatoes weren’t added until after the discovery of the New World.

See you learn something new everyday!

A salad made with bread is my kind of salad.  I wanted to turn it into a meal so I added some diced boneless skinless chicken.  You could totally take the easy way out on this one and dice up a rotisserie chicken.

Or if you are vegetarian, leave out the chicken and add chick peas, or whatever else your heart desires.

I have said it once, and I will say it again.  Some of my favorite recipes have just come from throwing things together, substituting ingredients, and making it my own.  So, here is a great recipe to take and make your own.

By the way, My husband LOVED it!

Chicken Panzanella

Chicken Panzanella Printable Version

• 3-4 cups Croutons ( I used Homemade Croutons)
• 1-2 cups Cooked Chicken Diced
• 1 cup Tomato diced and seeded
• ¼ Roasted Red Pepper chopped
• 1 tsp minced garlic
• Fresh Mozzarella cheese sliced ¼ thick
• Fresh Basil
• Extra Virgin Olive Oil
• Salt and pepper
• Balsamic Vinegar (optional but yummy)

Preheat oven to 450 degrees.

In a medium skillet, heat tomatoes, roasted pepper, and garlic in 1 tsp on Extra Virgin Olive Oil.   Cook just until heated through.

In a casserole dish place croutons, dump heated tomato mixture over croutons, add chicken, salt, and pepper.

Mix all together with a spoon, and add some basil.

Sprinkle with a TBSP of Olive oil and top with Mozzarella slices and tomato slices (optional)

Bake at 450 just until cheese is melted, about 10 minutes.

Serve.

Sprinkle with some balsamic vinegar to taste…trust me, it’s good!

If you are going to stick with the Italian theme try my ShortCut Tirmisu for dessert!