Lemon and Herb Marinated Flattened Chicken with Panzanella Salad Recipe Video

Summary

Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Servings6Cuisine
CourseTaste
MethodMain Ingredient

Ingredients

 Chicken2 Pound, flattened
 Minced garlic3 Tablespoon
 Fresh thyme2 Tablespoon, mince
 Fresh oregano2 Tablespoon, mince
 Lemon1 , zested and juiced
 Olive oil4 Tablespoon
 Salt and pepper To Taste
Vinaigrette:
 Shallots2 Tablespoon, dice
 White balsamic vinegar1⁄3 Cup (5.33 tbs)
 Olive oil1 Cup (16 tbs)
 Grainy mustard2 Tablespoon
 Honey2 Tablespoon
 Chiffonade basil3 Tablespoon
Salad:
 Artisan bread1 Pound, slice
 Olive oil2 Tablespoon
 Baby arugula3 Cup (48 tbs)
 Tomatoes2 , wedged
 Sweet onion1⁄2 , julienned
 Parmesan cheese1⁄2 Cup (8 tbs), shave
 Salt and ground black pepper To Taste

Nutrition Facts

Serving size

Calories 1011 Calories from Fat 624

% Daily Value*

Total Fat 70 g108.2%

Saturated Fat 13.2 g66.2%

Trans Fat 0 g

Cholesterol 107 mg

Sodium 802.7 mg33.4%

Total Carbohydrates 54 g18%

Dietary Fiber 3.6 g14.4%

Sugars 10 g

Protein 41 g82%

Vitamin A 30.8% Vitamin C 45.1%

Calcium 19.5% Iron 25.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. For the Chicken: Place the chicken in a pan and cover with garlic, thyme, oregano, lemon juice, zest and olive oil.
2. Wrap the pan with saran wrap and place in the refrigerator to cool for 20 to 25 minutes.

MAKING
3. For the Vinaigrette: In a bowl, whisk together shallots, white balsamic vinegar, grainy mustard, honey and olive oil. Finish with chiffonade basil, salt and pepper and set aside.
4. Brush the Artisan bread slices on both sides with olive oil. Place on the grill for 2 to 3 minutes on each side or until toasted.
5. Once done, cut the bread into thick chunks.
6. In a bowl add together the bread, arugula, tomatoes, onions and 4 tablespoons of vinaigrette. Mix well.
7. Season the salad with parmesan cheese, salt and pepper.
8. Remove the chicken and season with salt and pepper.
9. Brush a hot grill with olive oil or non stick spray and place the chicken skin side down and cook for 8 to 10 minutes on each side. Place ice cubes where there seems to be a lot of flames to help control charring.
10. Separate the chicken breasts and legs using a knife

SERVING
11. Serve the chicken next to the Panzanella salad as main course.
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