HomeRecipesCook Along with Chef Deniz: Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing
Cook Along with Chef Deniz: Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing
August 05, 2021
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!
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.
