Chicken with Stone Fruit Panzanella



4 servings (serving size: 1 chicken breast and 1 cup panzanella)

Recipe from

Cooking Light

Nutritional Information

Calories 429
Caloriesfromfat 31 %
Fat 15 g
Satfat 2.3 g
Monofat 10 g
Polyfat 1.8 g
Protein 30 g
Carbohydrate 43 g
Fiber 3.5 g
Cholesterol 65 mg
Iron 2.5 mg
Sodium 892 mg
Calcium 70 mg


4 (1-ounce) slices French bread, cut into 1/2-inch cubes (about 2 cups)
Cooking spray
1 cup finely chopped peeled peach (about 1 peach)
1 cup finely chopped peeled nectarine (about 1 nectarine)
3 tablespoons sugar, divided
1 cup 1/2-inch diced plum tomato (about 3 tomatoes)
1/4 cup pitted kalamata olives, halved (about 8 olives)
1/4 cup thinly sliced fresh basil
2 tablespoons chopped red onion
1 tablespoon capers
3 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
2/3 cup minced shallots
1/4 cup fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Fresh thyme sprigs (optional)


Preheat oven to 450°.

To prepare panzanella, place bread in a single layer on a baking sheet. Bake at 450° for 4 minutes or until toasted.

Heat a nonstick skillet coated with cooking spray over medium-high heat; add peach, nectarine, and 1 tablespoon sugar. Cook 2 minutes or until chopped fruit is lightly browned, stirring the mixture frequently.

Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl. Combine 2 tablespoons sugar with olive oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Add vinegar mixture to peach mixture; toss gently to combine. Let stand 30 minutes. Toss with bread just before serving.

To prepare chicken, combine shallots and next 5 ingredients (shallots through 1/8 teaspoon black pepper) in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade. Sauté chicken in a large nonstick skillet over medium-high heat. Slice chicken; serve with panzanella. Garnish with thyme sprigs, if desired.

Chef Stephen Lewandowski,

Tribeca Grill, New York,

Cooking Light

May 2003
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