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Recipes: Chicken Panzanella

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There is a fair amount of debate these days about whether it is less expensive to dine out or to eat at home. Obviously, part of the equation is where one chooses to eat, but there are often meals and recipes published which are touted to be $2 or under per serving.

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One such recipe is for chicken panzanella which is in the June 2, 2014 edition of Women’s World Magazine. With this recipe, you can give your salad an Italian twist with sauteed chicken and fresh veggies, bright basil and seasoned croutons.


  • 1 pound boneless, skinless chicken breast halves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons oil
  • ½ medium red onion, halved, sliced
  • 1 pound vegetables, such as zucchini, yellow squash and/or eggplant, cut into 1” chunks
  • 1 package (5 ounce) Italian-seasoned croutons, about 4 cups
  • 1 cup balsamic vinaigrette dressing
  • 1 pound plum tomatoes, cut into ¾” chunks, 3 cups
  • 6 cups torn green leaf lettuce
  • ¼ cup thinly sliced basil


  1. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper in large non-stick skillet; heat 1 tablespoon oil over medium-high heat.
  2. Add chicken; cook 5 minutes.
  3. Turn chicken over; reduce heat to medium-low.
  4. Cover; cook until chicken is no longer pink in center, about 15 minutes, adding onion during last 10 minutes. Transfer to plate; cool.
  5. Toss vegetables with remaining salt and pepper.
  6. In same skillet, heat remaining 1 tablespoon oil over medium heat,
  7. Add vegetables, in batches, if necessary. Cook, stirring, until just tender, 7-8 minutes. Remove.
  8. Tear chicken into pieces,
  9. In large bowl, toss croutons with ¼ cup dressing. Add chicken, onion, vegetables, tomatoes and ½ cup dressing.
  10. Cover; refrigerate 2 – 4 hours.
  11. Just before serving, toss lettuce with remaining ¼ cup dressing. Stir basil into chicken mixture; serve over greens.

Serves 8



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