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Roasted Chicken Breast with Hearty Bread Salad Recipe

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Ingredients

Adjust Servings:

	4 cups french bread, cut or torn into 1 inch cubes, (about 6 ounces)
	3 tablespoons olive oil
	salt & freshly ground black pepper
	4 chicken breast halves, bone-in, skin-on (at least 10 oz. each)
	1 teaspoon minced fresh garlic, (about 1 medium clove)
	1/2 teaspoon thyme leaves, minced fresh, or 1/4 tsp. dried
	2/3 cup chicken broth, (low sodium)
	1 tablespoon red wine vinegar or 1 tablespoon sherry wine vinegar
	4 ounces baby arugula (baby mustard is great, about 7 cups, lightly packed) or 4 ounces other strong greens (baby mustard is great, about 7 cups, lightly packed)
	1 medium tomatoes, core, medium chop (seed if you wish)
	1 tablespoon toasted pine nuts
	shaved parmesan cheese (to serve)

Nutritional information

599.3

Calories

203 g

Calories From Fat

22.6 g

Total Fat

4.3 g

Saturated Fat

46.4 mg

Cholesterol

962 mg

Sodium

69.4 g

Carbs

4.8 g

Dietary Fiber

1.9 g

Sugars

28.5 g

Protein

417g

Serving Size

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Roasted Chicken Breast with Hearty Bread Salad Recipe

Name: Roasted Chicken Breast with Hearty Bread Salad Recipe
Prep time: 20 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: : 4; : 3; : 4; : 1; : 1/2; : 2/3; : 1; : 4; : 1; : 1

Features:

Cuisine:

American

Adapted from Cook's Illustrated, this simple dinner sidesteps the issue of doing a whole roast chicken and gets a satisfying dinner on the table quick.

90 min
Serves 4
Easy

Ingredients

Directions

Warm Roast Chicken Breast and Bread Salad With Arugula, Adapted from Cook’s Illustrated, this simple dinner sidesteps the issue of doing a whole roast chicken and gets a satisfying dinner on the table quick , Adapted from Cook’s Illustrated, this simple dinner sidesteps the issue of doing a whole roast chicken and gets a satisfying dinner on the table quick

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Steps

1 Done	Place Oven Rack at Lowest Level and Preheat Oven to 450.
2 Done	Toss Bread Cubes With 1 Tablespoon of the Oil, 1/4 Teaspoon Salt and Pepper to Taste. Place Bread in 8 Inch Baking Dish and Set Aside.
3 Done	Dry Chicken With Paper Towels and Season With Salt and Pepper.
4 Done	Heat 1 Tablespoon of the Oil Until Hot. Place Chicken in Skillet, Skin Side Down, and Saute Until Skin Is Deep Golden Color, About 5 Minutes.
5 Done	Place Chicken, Skin Side Up, on Bread Cubes in Baking Dish and Bake Until the Thickest Part of the Breast Is 160-165 Degrees and the Bread Is Spotty Brown, About 18 to 20 Minutes. Take Care, Don't Overcook the Breasts!
6 Done	Transfer Chicken to Cutting Board. When Chicken Is Cool Enough, Take Meat Off Bones and Cut Into Pieces Similar in Size to Bread Cubes. Throw Away the Bones.
7 Done	While Chicken Is Baking, Pour Off Fat in Skillet, Add the Last Tablespoon of Oil, the Garlic and Thyme, and Cook For a Moment Until the Garlic Is Fragrant. Add Broth and Scrape Up Any Brown Bits from Skillet. Cook Until Thickened Slightly, Stir in Vinegar, Cover, and Take Off the Heat.
8 Done	Toss Bread Cubes in a Bowl With Most of Dressing Mixture in Skillet - Reserve 2 Tablespoons - Add Chicken and Any Juices from It. Then Add Arugula, Tomato, Pine Nuts and the Remaining Dressing. Season With Salt and Pepper to Taste - Remember, the Cheese Will Add Some Salty Taste. Toss a Final Time. Garnish With Parmesan Shavings and Serve.
9 Done	(to Gild the Lilly a Bit, You Can Add What Lydia Bastianich Calls a Final "blessing" of Extra Virgin Olive Oil. or, Put That on the Table. Some Will Find It Fine Without.).
10 Done	Enjoy!