Grilled Chicken Paillard with Panzanella Salad Recipe - Andrew Zimmern

Ingredients

• 3 cups day-old artisan bread, cut into ½-inch cubes
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 4 large vine-ripened summer tomatoes, chopped
• 2 shallots, minced
• 12 basil leaves, thinly sliced
• 1 cup fennel bulb, shaved
• 1 red grapefruit, segmented, free of peel and pith
• 1/3 cup extra virgin olive oil
• 7 teaspoons aged sherry wine vinegar
• Lemon juice to taste
• Sea salt and pepper to taste
• 4 boneless, skinless chicken breasts, each weighing 4 to 5 ounces
• 3 tablespoons olive oil, plus a drizzle for garnish
• 1 tablespoon garlic, minced
• 2 tablespoons parsley, minced; plus a tablespoon for garnish
• 2 tablespoons chives, minced; plus a tablespoon for garnish
• Sea salt and freshly ground white pepper