2015年02月05日
Seared Chicken with Artichoke Panzanella
Panzanella is an Italian bread salad, and it’s not only tasty, but the perfect way to use bread that’s about to go stale. Artichokes are also essential to this dish, and you can use canned or frozen—just be sure to pat them dry to get a good sear.
By Woman's Day Kitchen
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Calories261
Total Fat13g
Saturated Fat2g
Cholesterol94mg
Sodium984mg
Total Carbohydrate20g
Dietary Fiber4g
Sugarsn/a
Protein42g
Calcium--
Con Poulous/Woman's Day
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) olive oil
2 slice(s) (up to 3) country bread, torn into 1-in. pieces (about 2 cups)
4 (6-oz) boneless, skinless chicken breasts
Kosher salt and pepper
1 can(s) (14-oz) artichoke hearts, rinsed and halved
2 clove(s) garlic, thinly sliced
1 tablespoon(s) fresh thyme
1 tablespoon(s) fresh lemon juice
2 cup(s) baby arugula
1 cup(s) grape tomatoes, halved brushless dc motor
Directions dc gear motors
Heat oven to 400°F. Heat 1 Tbsp oil in a large skillet
over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 3 to 4 minutes; transfer to a bowl.
Wipe out the skillet and heat 1 Tbsp oil over medium-high heat. Season the chicken with 1?2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Neo skin lab Transfer the chicken to a baking sheet and roast until cooked through, 5 to 6 minutes.
While the chicken is cooking, wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Place the artichokes cut-side down in skillet and cook until Neo skin lab golden brown, 2 to 3 minutes.
Add the garlic and thyme to the skillet and cook, tossing, for 1 minute; stir in the lemon juice. Toss with the arugula, tomatoes, bread, and 1?4 tsp each salt and pepper. Serve with the chicken.
By Woman's Day Kitchen
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Calories261
Total Fat13g
Saturated Fat2g
Cholesterol94mg
Sodium984mg
Total Carbohydrate20g
Dietary Fiber4g
Sugarsn/a
Protein42g
Calcium--
Con Poulous/Woman's Day
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) olive oil
2 slice(s) (up to 3) country bread, torn into 1-in. pieces (about 2 cups)
4 (6-oz) boneless, skinless chicken breasts
Kosher salt and pepper
1 can(s) (14-oz) artichoke hearts, rinsed and halved
2 clove(s) garlic, thinly sliced
1 tablespoon(s) fresh thyme
1 tablespoon(s) fresh lemon juice
2 cup(s) baby arugula
1 cup(s) grape tomatoes, halved brushless dc motor
Directions dc gear motors
Heat oven to 400°F. Heat 1 Tbsp oil in a large skillet
over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 3 to 4 minutes; transfer to a bowl.
Wipe out the skillet and heat 1 Tbsp oil over medium-high heat. Season the chicken with 1?2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Neo skin lab Transfer the chicken to a baking sheet and roast until cooked through, 5 to 6 minutes.
While the chicken is cooking, wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Place the artichokes cut-side down in skillet and cook until Neo skin lab golden brown, 2 to 3 minutes.
Add the garlic and thyme to the skillet and cook, tossing, for 1 minute; stir in the lemon juice. Toss with the arugula, tomatoes, bread, and 1?4 tsp each salt and pepper. Serve with the chicken.
Posted by え之 at
13:21
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