Chicken panzanella recipe

Moretti
Chicken panzanella

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This classic Italian salad gets an upgrade with the help of crispy, skin-on chicken breasts, salty olives and capers. Make sure you're using only the ripest of tomatoes for the freshest possible panzanella.

See method
  • Serves 4
  • Takes 45 mins plus cooling
  • 348 calories / serving

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Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a shallow roasting tin, drizzle with ½ tbsp olive oil and season. Roast for 25 mins until golden, cooked through and the skin is crispy. Shred, then set aside to cool a little.
  2. Meanwhile, chop the tomatoes into chunky pieces and put in a colander set over a bowl. Add the salt, mix and set aside for 15 mins.
  3. Whisk the vinegar, garlic and 2 tbsp oil into the tomato juices in the bowl. Add the onion, tomatoes and half the basil. Stir to coat and set aside for the flavours to mingle.
  4. Reduce the oven to gas 4, 180°C, fan 160°C. Scatter the bread into the tin you used to roast the chicken, turning in the fat and 1 tsp oil if needed; season. Toast in the oven for 10 mins or until golden.
  5. Add the toasted bread, capers, olives, shredded roast chicken and remaining basil to the salad and toss everything together.
      • For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
      • Drinkaware

        Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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