Guest Recipe: Summer Chicken Panzanella
For us, summer is all about monster salads, absolutely packed with flavour. Joey and Katy cook have shared this ‘panzanella’ that is a “one-tray-wonder”. Simple, speedy and utterly delicious!
Prep time: 10 minutes
Cooking time: 20-25 minutes
This recipe serves 2.
ingredients:
2 Sutton Hoo chicken breasts
3 cloves garlic (2 for chicken, 1 for croutons)
3 sprigs rosemary (2 for chicken, 1 for croutons)
3 tbsp olive oil (1 for chicken, 1 for veg, 1 for croutons)
1 red pepper
2 red onions
16 cherry tomatoes
2 slices stale sourdough
4 generous handfuls of leaves - rocket is great
4 sprigs basil
Parmesan, to serve
Balsamic
Sea salt & pepper
Method:
Start with the chicken. Peel and slice 2 cloves of garlic, and strip 2 rosemary sprigs of their leaves and roughly chop. Muddle the chicken, garlic, and rosemary with a tablespoon of olive oil and a generous pinch of sea salt. Let sit.
Next, onto the veg. Preheat the oven to 180 C. Peel and slice the onions into thin half moons, de-seed and chop the pepper, and half the cherry tomatoes. Toss the vegetables with a tablespoon of olive oil and season with sea salt; tip into a roasting tray and spread evenly. Make two clearings for the chicken breasts, and add these to the tray skin side up along with all the garlic and rosemary. Roast for 20 minutes.
Meanwhile, prepare the croutons. Chop or tear the sourdough in bite size pieces, mince 1 clove of garlic, and strip and finely chop 1 sprig of rosemary. Toss everything together with a tablespoon of olive oil and some sea salt.
Once the chicken has had 20 minutes, remove from the oven and scatter over the croutons. Return to the oven for 5 minutes until the croutons are golden and crispy. You may want to switch to the grill setting to achieve extra crispy croutons and chicken skin, and perhaps turn the croutons once during cooking.
Allow things to cool before slicing the chicken, and tossing everything together along with rocket (or other leaves) balsamic vinegar, olive oil, torn basil, and lots of shaved parmesan.
You can find more fabulous recipes by Joey & Katy on their website here or follow them on Instagram for inspirational mouthwatering dishes @joeyandkatycook