CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chicken with Pesto and Panzanella - Pollo con Pesto e Panzanella

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Salad
    Prep Time:       Cook Time:       Total Time:  


One 3 to 4-lb chicken, cut into 6 pieces
3/4 cup Genovese pesto
One 1-lb loaf country-style white bread, cut into 1 and 1/2-inch slices
1 pint cherry tomatoes
1 red bell pepper
2 cups packed baby arugula
1/2 cup oil-cured black olives
1/4 cup roughly chopped parsley
1/2 small red onion, thinly sliced
1/2 small cucumber, thinly sliced
1/4 cup red wine vinegar
3 cloves roasted garlic, mashed
1/2 cup extra virgin olive oil, plus more for brushing
Zest and juice of 1 lemon
Kosher salt
Freshly ground black pepper, to taste

Using your fingers, loosen skin from meat on chicken and spread 1/2 cup of the pesto in between the skin and meat.Transfer chicken to a baking sheet and season generously with salt and pepper. Set aside.

Prepare the Panzanella:
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4 inches from the broiler element and heat broiler to high.)

Brush bread slices with olive oil and toss tomatoes and bell pepper with 2 tbsp of olive oil. Season all with salt and pepper.

Place bread and vegetables on grill and cook, turning as needed, until bread is toasted and tomatoes begin to burst, about 5 minutes.
Remove bread and tomatoes, and continue cooking bell pepper until it is charred all over, about 7-8 minutes more. Let pepper cool, and then peel and remove seeds.

Thinly slice and transfer to a large bowl along with tomatoes, arugula, olives, parsley, onion, and cucumber. Cut bread slices into 1 and 1/2-inch cubes and add to salad.

Heat grill to 425 degrees. Place chicken skin side down on grill and cook, covered and turning once, until an instant-read thermometer inserted in the thigh reads 165 degrees, about 25-30 minutes. Rub with remaining pesto and cook until an instant-read thermometer inserted into the thigh reads 165°F, about 5 minutes more. (Alternatively, heat an oven to 475 degrees, and cook chicken, skin side up, for 25 minutes. Rub with remaining pesto and cook until chicken reaches an internal temperature of 165 degrees.) Transfer chicken to a plate and tent with foil. Rest for 20 minutes.

To serve, whisk together remaining olive oil, vinegar, roasted garlic, lemon juice, and zest in a small bowl. Pour over bread salad, toss to combine, and season with salt and pepper. Transfer panzanella to a large serving platter, and place chicken over top.
Pour any juices that accumulated on the plate over salad. Serves 4.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Panzanella
   by sgre52160



3 T. olive oil 1 small French bread, cut into 1-inch cubes 1 t. kosher salt 2 large, ripe tomatoes, cut into 1-inch cubes 1 English cucumber, seeded and sliced 1/2 inch thick 1 each red and yello




Panzanella Salad
   by sgre52160



1 (10 oz) package frozen artichoke hearts – thawed 1 loaf rustic bread of your choice – cubed 1 medium size red onion – chopped into large pieces 3-4 large, red tomatoes – cut into wedges




Salmon Panzanella
   by ICOOK2



8 Kalamata olives, pitted and chopped 3 tablespoons red-wine vinegar 1 tablespoon capers, rinsed and chopped 1/4 teaspoon freshly ground pepper, divided 3 tablespoons extra-virgin olive oil




Italian Panzanella
   by HappyCook80



Italian Panzanella 12 ounces day-old Italian or French bread 1/2 cup extra virgin olive oil 1/3 cup balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 large ripe tomatoes,




Panzanella Salad
   by nanny



Prep Time:30 min Cook Time:20 min Ready In:50 min serving:8 This is a rustic,Italian salad made with day old,crusty bread,Fresh tomatoes,and mozzarella cheese!" Ingredients: 6 cups da





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.