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Italian Panzanella Salad With Herb Roasted Chicken Breast

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Ingredients

2 Chicken Breasts With Skin
25g Butter
5 Sprigs Oregano
200g Mixed Tomatoes Cut into bite-sized pieces
Loaf of Ciabatta Cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tsp Extra Virgin Olive Oil Divided
1 Small Shallot Minced
2 Medium Cloves Garlic Minced
1/2 tsp Dijon Mustard
2 tsp White wine vinegar or red wine vinegar
Freshly Ground Black Pepper
1/2 Cup Packed basil leaves Roughly Chopped

Italian Panzanella Salad With Herb Roasted Chicken Breast

Cuisine:
  • Medium

Ingredients

Directions

Steps

1
Done

Roast the chicken Brest skin side down in a hot frying pan, cook on the stove for 2-3 minutes then add the oregano, transfer to a hot oven 200c for 8-10 minutes, remove pan add butter and baste for a minute then rest chicken for 5 minutes.

2
Done

For the salad combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

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