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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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Pork Chops

    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
      PER SERVING
    • Calories
      570 Cals (est.)
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    ingredients
    Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 2 Sandwich Rolls
    • 1 clove Garlic
    • ½ lb Grape Tomatoes
    • 1 bunch Rosemary
    • 5 oz Baby Spinach
    • ¼ cup Grated Parmesan Cheese
    • 2 oz Balsamic-Marinated Cipolline Onions
    • 1 Tbsp Honey
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Mascarpone Cheese
    • 2 Tbsps Crème Fraîche
    time-saving
    tips & techniques
    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), mascarpone, and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be.

    Cook & slice the pork
    2 Cook & slice the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of 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 browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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.

    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.

    Wilt the spinach
    4 Wilt the spinach

    In the pan of reserved fond, heat 2 teaspoons 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

    In the reserved bowl, combine the crème fraîche, 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, wilted spinach, 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 creamy hot honey. Enjoy!

    Tips from Home Chefs

    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), mascarpone, and as much of the hot sauce 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 on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of 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 browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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 Wilt the spinach

    In the pan of reserved fond, heat 2 teaspoons 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

    In the reserved bowl, combine the crème fraîche, 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, wilted spinach, 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 creamy hot honey. Enjoy!

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