GRILLED CHICKEN PANZANELLA RECIPE
Steps:
- Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
- Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
- Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
- Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.
Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 48 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, Sodium 692 mg, Sugar 8 g, Fat 28 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
GRILLED PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
- In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
- When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
- Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
GRILLED PANZANELLA SALAD
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
- Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
- Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
- Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams
PENNA PASTA WITH ITALIAN SAUSAGE & CHICKEN
Just wonderful! Your tummy, family & guests will thank you! This recipe was Inspired by: Bon Appetit and Neil Pagano - Oct. 1998. UPDATE 5/26/08: I have made this with and w/o the chicken. I have also used both red and white wine depending on what I had on hand. Either way, it's a winner.
Provided by Chicagoland Chef du
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil large pot of water for pasta. Cook pasta according to package directions. This can be done later if you are making ahead of choose to simmer longer than suggested.
- Heat the oil in a heavy skillet over medium, add chicken. Sauté until no longer pink. I let the edges get a bit browned w/o over cooking. Remove with a slotted spoon, drain and transfer to a bowl.
- Add wine to skillet and boil reducing to 2T, scrapping up the browned bits.
- Pour wine over chicken in the bowl, set aside.
- Add oil to hot skillet, add sausage, onions and bell pepper to the skillet. Cook until sausage is no longer pink and onions & peppers are tender.
- Breaking up sausage into bite size pieces while cooking. Add the chicken back into the pot.
- Mix in tomatoes with juices, tomato sauce, chicken stock, garlic and rosemary. Simmer until reduced to saucy consistency, about 10 minutes. (as suggested by Bon Appetit). I allow it to simmer longer.
- Add pasta to the finished chicken & sausage mixture and toss.
- Add 1/2 - 1 cup cheese, toss to combine.
- Top with parsley right before serving.
- Serve with additional cheese at table.
- NOTE: 4/17/11 It's been a while since I've made this. I re-ordered the ingredient list because I found it confusing as originally written.
Nutrition Facts : Calories 1007.6, Fat 55.2, SaturatedFat 19.5, Cholesterol 118.8, Sodium 2536.4, Carbohydrate 72.3, Fiber 10.5, Sugar 12.2, Protein 51.5
GRILLED SUMMER PANZANELLA
Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.
Provided by Megan Mitchell
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
- Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
- Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
- Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.
PANZANELLA WITH GRILLED EGGPLANT
Provided by Florence Fabricant
Categories lunch, weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
- Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
- Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams
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- Combine tomatoes, red onion, garlic, salt, and pepper in a large bowl and toss to combine. Let rest for about 15 minutes.
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