Chicken Panzanella
Notes
Dressing:
1/2 cup fresh basil
1/4 cup fresh parsley
1 tbsp lemon juice
1 tbsp red wine vinegar
1 garlic clove minced
1/2 cup bruschetta flavored olive oil
Sea salt
Black pepper Ingredients: 2 zucchini – cut lengthwise for grilling
4 mini red peppers – cut in half for grilling
1/2 loaf French bread – sliced thick for grilling
Bruschetta flavored olive oil
4 boneless skinless chicken breasts
1 pint cherry tomatoes- cut in half lengthwise Neil Sarap Dayum pork and poultry rub Directions: Using a food processor combine basil, parsley, lemon juice, vinegar, garlic and turn on. Slowly add the oil. Transfer to bowl and add salt and pepper. Brush the zucchini and peppers with oil and sprinkle with Neil Sarap Dayum. Grill over direct heat until slightly charred on both sides. Remove from grill to cool. Rub the chicken breasts with oil and season with Neil Sarap Dayum. Just before hitting the grill brush with the dressing. Grill chicken on both sides until slightly charred. Move to indirect heat until internal temp is 165°F. Brush the bread slices with the olive oil and grill over direct heat until nicely toasted on both sides. Remove to cool. Roughly chop all grilled items and place in bowl. Add the tomatoes and the dressing. Stir to combine. You may add feta cheese if you like.
1/4 cup fresh parsley
1 tbsp lemon juice
1 tbsp red wine vinegar
1 garlic clove minced
1/2 cup bruschetta flavored olive oil
Sea salt
Black pepper Ingredients: 2 zucchini – cut lengthwise for grilling
4 mini red peppers – cut in half for grilling
1/2 loaf French bread – sliced thick for grilling
Bruschetta flavored olive oil
4 boneless skinless chicken breasts
1 pint cherry tomatoes- cut in half lengthwise Neil Sarap Dayum pork and poultry rub Directions: Using a food processor combine basil, parsley, lemon juice, vinegar, garlic and turn on. Slowly add the oil. Transfer to bowl and add salt and pepper. Brush the zucchini and peppers with oil and sprinkle with Neil Sarap Dayum. Grill over direct heat until slightly charred on both sides. Remove from grill to cool. Rub the chicken breasts with oil and season with Neil Sarap Dayum. Just before hitting the grill brush with the dressing. Grill chicken on both sides until slightly charred. Move to indirect heat until internal temp is 165°F. Brush the bread slices with the olive oil and grill over direct heat until nicely toasted on both sides. Remove to cool. Roughly chop all grilled items and place in bowl. Add the tomatoes and the dressing. Stir to combine. You may add feta cheese if you like.
