Grilled Chicken Cutlets with Cherry Tomato Panzanella Recipe
Weeknight Grilled Chicken Cutlets with Cherry Tomato Panzanella are simple and delicious. This summery recipe has a cherry tomato panzanella on top.
Ingredient
– PANZANELLA– 3 cups artisan bread– 1 pound cherry tomatoe– ½ large English cucumber– ½ medium red onion– ½ cup extra-virgin olive oil– ¼ cup red wine vinegar– ½ teaspoon salt– Pepper to taste– ½ cup thinly sliced basil– CHICKEN– 6 Raw boneless skinless chicken breast– Salt and pepper– Dried oregano - about 1/8 teaspoon per chicken breast– Cooking spray or oil of your choice– Extra-virgin olive oil
Direction
1
PANZANELLA
Tear or slice bread into 1-inch cubes. Leave them on a baking sheet to harden overnight (if the bread is fresh).
2
The bread can be baked at 300 F until the crust is hardened but the inside is soft. Several times during baking, move the bread.
3
Put bread chunks in a small bowl. Pour lukewarm water over the bread chunks to soften them while you prepare the vegetables and dressing. It may need 1/2 cup water.
Cut cherry tomatoes in half and cucumber into bite-sized pieces.Thinly slice red onions.
4
Whisk olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a small bowl. Mix bread and chopped vegetables in a large bowl. Pour vinaigrette and gently mix to combine flavours.
5
Let the salad sit at least half an hour before serving, or up to 4 hours. Next step is to grill the chicken cutlets. Next step is to grill the chicken cutlets. CHICKEN
6
Place chicken breast between two plastic wrap layers. Meat mallet the thigh to 1/4". Repeat with remaining chicken thighs.Salt and pepper both sides of chicken.A large stove top grill pan with avocado oil should shimmer on medium-high heat.
7
Add chicken to pan in batches to avoid crowding. Cover and cook one side for 2–3 minutes to get grill marks without turning.
8
Chicken should be flipped and cooked for 2-3 minutes. There should be no pink meat in the middle when you cut into the chicken after 6 minutes. Avoid overcooking chicken.
9
Add a little extra-virgin olive oil and dried oregano to each chicken breast on a plate. Put lots of panzanella and fresh parsley on top. Serve now.