Panzanella With Grilled Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
MARINADE
1/3 cup: Extra virgin olive oil,
3 tbsp: Balsamic vinegar,
1 tsp: Dried rosemary, crushed
1 Clove: garlic, minced
1/2 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
ADDITIONS
4: Skinless boneless chicken breast halves,
4 large: Slices of italian bread OR 8-slices french baguette,
1 cup: Canned cannellini beans, rinsed and drained
4 cup: Torn romaine lettuce,
2 cup: Chopped tomato,
1/4 cup: Chopped fresh basil,
Directions:
Combine oil and next 5 ingredients (through pepper). Mix well with a fork
or shake in a jar with a tight-fitting lid.
Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken,
turning to coat. Cover and refrigerate chicken and reserved oil mixture at
least 30 minutes, up to 8 hours.
Prepare grill. Place chicken on grill over medium coals or in heated ridged
grill pan. Pour any remaining marinade from plate over chicken. Grill 5
minutes on each side or until chicken is no longer pink in center. Brush
both sides of bread with 2 tablespoons oil mixture; grill until lightly
toasted.
In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining
oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss
again and divide among 4 plates. Top with grilled chicken. Season with
additional pepper, if desired.
[Per serving: Calories 477, (41% CFF) Fat 22 g (3 g saturated), Protein 40
g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg,
Calcium 73mg]
Notes: Serves 4. Time: 10 min Prep; 30 min marinade; 15 mins cook. *Recipe
from "The 40 Percent Plan," by Peter Jaret in Health, October 1998.
kitpath@earthlink.net 9/98
Recipe by: Health (Oct 1998)
Posted to KitMailbox Digest by Pat Hanneman on Sep
20, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
or shake in a jar with a tight-fitting lid.
Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken,
turning to coat. Cover and refrigerate chicken and reserved oil mixture at
least 30 minutes, up to 8 hours.
Prepare grill. Place chicken on grill over medium coals or in heated ridged
grill pan. Pour any remaining marinade from plate over chicken. Grill 5
minutes on each side or until chicken is no longer pink in center. Brush
both sides of bread with 2 tablespoons oil mixture; grill until lightly
toasted.
In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining
oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss
again and divide among 4 plates. Top with grilled chicken. Season with
additional pepper, if desired.
[Per serving: Calories 477, (41% CFF) Fat 22 g (3 g saturated), Protein 40
g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg,
Calcium 73mg]
Notes: Serves 4. Time: 10 min Prep; 30 min marinade; 15 mins cook. *Recipe
from "The 40 Percent Plan," by Peter Jaret in Health, October 1998.
kitpath@earthlink.net 9/98
Recipe by: Health (Oct 1998)
Posted to KitMailbox Digest by Pat Hanneman
20, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp