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Chicken with Stone Fruit Panzanella

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

Ingredients

  • Panzanella:
  • 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
  • Chicken:
  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.

  4. 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.

  5. 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.