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

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 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.

Step 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.

Step 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.

Tribeca Grill, New York

Ratings & Reviews

pjchhi's Review

March 12, 2014
This panzanella salad is out of this world. A true taste of summer!

mlmtgg's Review

July 14, 2011
Very good, have now made twice. I grilled chicken, and then combined everything, adding feta and mixed greens, for more substantial salad. Tangy dressing, but delicios for summer night!

MoiraM's Review

November 13, 2010
I loved the interplay of the sweet fruit against the tangy kalamata and capers. I've made this several times, once with olive bread, which was really good. I prefer it with a little more liquid. I took this on a camping trip with about a dozen people. We ate the leftovers for breakfast!