Italian Chicken & Prosciutto Panzanella with Lemon-Caper Mayo
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Italian Chicken & Prosciutto Panzanella

with Lemon-Caper Mayo

Group Created with Sketch. 45 min
$14.99/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 850 Cals/serving
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ORIGIN
Panzanella (or Italian bread salad) originated in Tuscany, where people made use of stale bread by soaking it in olive oil, then tossing it with fresh tomatoes and more for a vibrant, delicious salad.

INGREDIENT IN FOCUS
Prosciutto is an Italian dry-cured ham made from high quality pork legs—salt-cured to remove excess moisture, then dry-aged anywhere from 9 to 34 months. The combination of salt, air, and time is what gives prosciutto the rich flavor and buttery texture it’s prized for.
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ingredients
Italian Chicken & Prosciutto Panzanella with Lemon-Caper Mayo
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 3 oz Prosciutto
  • 1 Small Baguettes
  • 2 Persian Cucumbers
  • 4 oz Multicolored Grape Tomatoes
  • 6 oz Green Beans
  • 1 bunch Parsley
  • 1 Shallot
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Castelvetrano Olives
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare the ingredients & make the lemon-caper mayo:
1 Prepare the ingredients & make the lemon-caper mayo:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguette. Cut off and discard the stem ends of the green beans; halve crosswise. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, chopped olives, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Tear the mozzarella into small pieces. Remove the plastic lining between the slices of prosciutto. Roughly chop the capers. In a bowl, combine the lemon purée, chopped capers, and mayonnaise. Roughly chop the parsley leaves and stems.

Make the croutons:
2 Make the croutons:

Line a sheet pan with foil. Place the diced baguette on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Toast in the oven 10 to 12 minutes, or until lightly browned and crispy. Remove from the oven.

Cook the green beans & finish the vegetables:
3 Cook the green beans & finish the vegetables:

Meanwhile, in a medium pan (nonstick, if you have), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to the bowl of marinated vegetables. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining Italian seasoning. In the same pan, heat 2 teaspoons 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.* Transfer to a cutting board. 

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

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

Add the mozzarella pieces and croutons to the bowl of finished vegetables; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the lemon-caper mayo and panzanella. Top the panzanella with the chopped parsley and prepared prosciutto (tearing into bite-sized pieces before adding). Enjoy!

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Prepare the ingredients & make the lemon-caper mayo:
1 Prepare the ingredients & make the lemon-caper mayo:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguette. Cut off and discard the stem ends of the green beans; halve crosswise. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, chopped olives, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Tear the mozzarella into small pieces. Remove the plastic lining between the slices of prosciutto. Roughly chop the capers. In a bowl, combine the lemon purée, chopped capers, and mayonnaise. Roughly chop the parsley leaves and stems.

2 Make the croutons:

Line a sheet pan with foil. Place the diced baguette on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Toast in the oven 10 to 12 minutes, or until lightly browned and crispy. Remove from the oven.

Make the croutons:
Cook the green beans & finish the vegetables:
3 Cook the green beans & finish the vegetables:

Meanwhile, in a medium pan (nonstick, if you have), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to the bowl of marinated vegetables. Wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining Italian seasoning. In the same pan, heat 2 teaspoons 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.* Transfer to a cutting board. 

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

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

Add the mozzarella pieces and croutons to the bowl of finished vegetables; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the lemon-caper mayo and panzanella. Top the panzanella with the chopped parsley and prepared prosciutto (tearing into bite-sized pieces before adding). Enjoy!