Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella

Hot Honey Chicken

with Rosemary & Cipolline Onion Panzanella

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh tomatoes, spinach, and cipolline onions—small, delicately sweet onions marinated in balsamic vinegar for delightful tangy flavor. It’s the perfect savory complement to seared chicken finished with a creamy hot honey sauce.
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ingredients
Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Sandwich Rolls
  • 1 clove Garlic
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • 1 bunch Rosemary
  • 4 tsps Honey
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mayonnaise
  • 1 Tbsp Red Wine Vinegar
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, whisk together the honey (kneading the packet before opening), crème fraîche, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Make the croutons:
3 Make the croutons:

Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. 

Wilt the spinach:
4 Wilt the spinach:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.

Make the panzanella & serve your dish:
5 Make the panzanella & serve your dish:

To the reserved bowl, add the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining cheese. Season with salt and pepper. Toss to coat. Serve the panzanella with the sliced chicken. Top the chicken with sauce. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, whisk together the honey (kneading the packet before opening), crème fraîche, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Cook the chicken:
Make the croutons:
3 Make the croutons:

Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. 

4 Wilt the spinach:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.

Wilt the spinach:
Make the panzanella & serve your dish:
5 Make the panzanella & serve your dish:

To the reserved bowl, add the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining cheese. Season with salt and pepper. Toss to coat. Serve the panzanella with the sliced chicken. Top the chicken with sauce. Enjoy!