Chicken with Stone Fruit 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)

Preparation

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.