Balsamic Chicken Panzanella

Balsamic Chicken Panzanella


  • 1 (12-inch) French baguette or Italian bread
  • 2 tablespoons balsamic vinegar; divided
  • 5 tablespoons olive oil, divided
  • teaspoon dried rosemary, divided
  • 2 boneless, skinless chicken breast halves
  • fine sea salt
  • freshly ground black pepper
  • 1 small (or ½ medium) red onion, thinly sliced
  • 2 medium tomatoes, cored and cut into 1-inch chunks
  • ½ cup fresh mint leaves, coarsely chopped
  • ½ cup extra-virgin olive oil, plus more for garnish

Preheat oven to 350F. Line a cookie sheet with parchment paper. Set aside.

Slice the bread into q-inch slices; cut each slice into 1-inch cubes. Place into a bowl, Drizzle with I tablespoon balsamic vinegar and. 3 tablespoons olive oil. Crumble half the rosemary over the bread. Toss. Not every piece will be completely coated. Arrange in a single layer on the prepared cookie sheet. Bake for 12 minutes, until toasted but not dried out. The centers should still be somewhat soft.

Meanwhile, season the chicken with salt and pepper on each side. Slice each lengthwise, into 3 strips and then crosswise to make 1-inch cubes similar in size to the bread cubes.

Place the red onions, tomatoes, and mint into a large bowl. Pour the 1/4 cup of olive oil and remaining tablespoon of balsamic vinegar over the salad. Add the chicken cubes. Toss to coat. Add the toasted bread cubes. Toss again. Season with salt and pepper.

Status: Meat
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 Serving

Recipe by Susie Fishbein

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