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Recipes

Cook Along with Chef Deniz: Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

August 05, 2021

Cook Along with Chef Deniz: Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around Tomatoes!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
  • Crispy BC Tomato and Ricotta Tartlet with Summer Herbs and Aged Balsamic
  • Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

By Chef Deniz Tarakcioglu

August 5th, 2021

 

Ingredients:

  • 2 x 6oz chicken breast
  • 3 cloves of garlic
  • 300mL of preferred bread, ripped into large chunks
  • 100mL of assorted summer herbs - parsley, mint, dill, etc.
  • 300mL of BC heirloom tomatoes, cut into random chunks
  • 1 lemon, zest and juice
  • 100mL small diced cucumbers
  • 50mL minced red onions
  • 100mL assorted olives
  • Extra virgin olive oil

Instructions:

  • Set your oven to 400F.
  • Season the chicken breasts with salt and pepper. Sear in a hot pan until the skin side is lightly golden brown. Flip on the meat side for 30 seconds, re-flip to the skin side and transfer into the oven for 8-10 minutes.
  • In another pan, heat olive oil, toss in the bread chunks and transfer in the oven for 10 minutes, as well.
  • In a large bowl, toss in tomatoes, cucumbers, red onions, all the herbs, olives, lemon juice and zest. Marinade for 5 minutes. Strain the reserved liquid.
  • Rest the chicken breasts for 5 minutes.
  • Toss the golden brown bread chunks in the reserved liquid very fast.
  • Arrange on a plate and dress with an abundance of olive oil.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 2 servings



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