Baked Chicken Panzanella Recipes

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
• Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
• Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Steps:

• Cut tomatoes into bite-sized pieces and transfer to a large bowl. Using a large chef's knife, mince 1 of the smashed garlic cloves. Add a pinch of salt and using the flat side of your knife, smash into a fine paste. Add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil. Toss to coat and set aside.
• In a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste. While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. Remove the skin from the chicken, shred the meat and combine with the vinaigrette. Roughly chop the chicken skin and set aside.
• In a 10-inch skillet over high heat, add 1 teaspoon olive oil. When oil is shimmering, add the chicken skin and capers. Cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels to drain any excess oil.
• In the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt. Cook while stirring occasionally until toasted and golden, about 5 minutes. Remove from the heat and cool completely. When cool, discard the garlic and thyme and add bread cubes to the tomato mixture. Add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine. Transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil, and freshly ground black pepper.

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
• Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.