Description
Cherry tomatoes get a quick sauté before being tossed with toasted bread pieces, vinegar, and olive oil then served with seared prosciutto wrapped chicken cutlets.
Ingredients
Units
Scale
- 1/4 small purple onion, thinly sliced
- 3 tablespoons white wine vinegar
- Kosher salt
- Freshly ground black pepper
- Olive oil for sautéing bread pieces and chicken cutlets and for the salad, about 6 tablespoons
- 1 1/2 cups torn country-style bread, from about 1/4 small loaf (day old bread works best)
- 2 boneless, skinless chicken breasts, about 1 1/4 pounds total
- 8 slices prosciutto
- 1 pound cherry tomatoes
- Pinch of sugar
- 1/4 cup thinly sliced fresh basil leaves
Instructions
- Pickle onions. Combine onion and white wine vinegar in a small bowl. Season with a pinch of salt and pepper; set aside.
- Toast bread. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread pieces; sprinkle with some salt and pepper. Cook, tossing, and adding more olive oil as needed until bread pieces are golden brown, 5-8 minutes. Transfer croutons to a medium bowl; set aside. Wipe out skillet.
- Prep chicken. Using a thin, sharp knife, slice chicken breasts in half horizontally. You should end up with 4 thin chicken cutlets. Season chicken with salt and pepper. Lay 2 slices of prosciutto on a work surface overlapping the long edges slightly. Place one chicken cutlet crosswise in the center of the prosciutto slices then wrap the prosciutto around the chicken; repeat with remaining chicken cutlets and prosciutto.
- Cook chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 wrapped chicken breasts to the pan, and cook until golden brown and nearly cooked through, about 4-6 minutes. Turn and cook until cooked through, about 4-6 minutes more. Transfer to a platter. Repeat with remaining 2 cutlets and 1 tablespoon olive oil. Transfer chicken to the platter.
- Cook tomatoes. Cut half of the tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high heat. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until tomatoes are lightly blistered and starting to burst, about 5 minutes. Add cut tomatoes, pinch of sugar, and 1 tablespoon of the vinegar from the onions. Give everything a quick toss and then transfer tomato mixture to the bowl with croutons.
- Make salad. To the tomato mixture, add pickled onions with pickling liquid, basil, and 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.
Notes
- Recipe adapted from Bon Appétit, July 2015.
