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About the Dish

  • Sherry Vinegar

    Sherry Vinegar

  • Capers


  • Tuscan Seasoning Blend

    Tuscan Seasoning Blend

  • PeachDish Salt

    PeachDish Salt

  • Grape Tomatoes

    Grape Tomatoes

  • Shallot


  • Roasted Red Peppers

    Roasted Red Peppers

  • Ciabatta Rolls

    Ciabatta Rolls

  • Chicken Breast

    Chicken Breast

  • Salad Greens

    Salad Greens


Heat oven to 350° F. Prepare your mise en place: Halve tomatoes through stem end. Peel and finely chop shallot. Cut ciabatta rolls into large bite-size cubes.
In a large bowl combine vinegar, 1 tablespoon olive oil, capers, Tuscan seasoning, 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper. Stir in tomatoes, shallot and roasted peppers. Set aside for 10 minutes, stirring occasionally to help the tomatoes release some of their juices.
While tomato mixture rests, pile the bread cubes on a baking sheet. Toss with 1 tablespoon olive oil, then spread cubes out in a single layer. Bake until light golden brown and a little crisp, about 10 minutes. Stir into the tomato mixture. Let stand while the chicken cooks, tossing occasionally.
Season chicken on all sides with remaining 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Place a skillet over medium-high heat. Add the remaining 1 teaspoon oil. When the oil is shimmering, add chicken. Cook without disturbing until browned on the bottom, 3 to 4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch,and browned on the second side, 2 to 3 minutes more.
Toss greens into tomato panzanella, then taste and adjust seasoning as desired. Divide between serving plates. Top with warm chicken, and enjoy!