Grilled Chicken Paillard with Panzanella Salad Recipe
Grilled Chicken Paillard atop a flavorful Panzanella Salad. Fresh vegetables and aromatic herbs add a burst of flavor. Perfect for a memorable meal.
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Cooking tools:
- Grill
- Grill pan
- Skillet
- Baking sheet
- Plastic wrap
- Meat tenderizer
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Tongs
- Plate
- Serving platter
- Paper towel
- Oven mitt
- Fork
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
- pepper
- 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
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