Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella

Hot Honey Chicken

with Rosemary & Cipolline Onion Panzanella

35 MIN
$10.94/serving 4 Servings
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    From the Test Kitchen

    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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    • Nutrition
    • Calories
      690 Cals (est.)
    Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella
    • 4 Boneless, Center-Cut Pork Chops
    • 2 Sandwich Rolls
    • 1 clove Garlic
    • 4 oz Arugula
    • 1 bunch Rosemary
    • ¼ cup Grated Parmesan Cheese
    • ½ lb Grape Tomatoes
    • ¼ cup Mayonnaise
    • 1 Tbsp Red Wine Vinegar
    • 2 oz Balsamic-Marinated Cipolline Onions
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Honey
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Crème Fraîche

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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; 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 or the small side of a box grater, finely grate into a paste. 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 & slice the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In a TK pan, heat TK olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook & slice the pork
    Make the croutons
    3 Make the croutons

    Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, 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 Make the panzanella & serve your dish

    In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, arugula, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced pork with the panzanella. Top the chicken with the sauce. Enjoy!

    Make the panzanella & serve your dish
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