About the Dish

  • Sherry Vinegar

    Sherry Vinegar

  • Capers

    Capers

  • Tuscan Seasoning Blend

    Tuscan Seasoning Blend

  • PeachDish Salt

    PeachDish Salt

  • Grape Tomatoes

    Grape Tomatoes

  • Shallot

    Shallot

  • Roasted Red Peppers

    Roasted Red Peppers

  • Ciabatta Rolls

    Ciabatta Rolls

  • Chicken Breast

    Chicken Breast

  • Salad Greens

    Salad Greens

METHOD

1
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.
2
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.
3
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.
4
Season chicken on all sides with remaining 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
5
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.
6
Toss greens into tomato panzanella, then taste and adjust seasoning as desired. Divide between serving plates. Top with warm chicken, and enjoy!

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