|2||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)|
|2||tablespoons olive oil|
|1/4||cup balsamic vinegar|
|1||clove garlic, minced|
|2||slices thick, day-old Italian bread|
|2||vine ripened tomatoes, chopped|
|1/2||cup basil leaves, torn|
|1/2||cup yellow pepper, chopped|
|1/4||red onion, sliced|
|1/4||cup English cucumber, chopped|
|2||tablespoons pitted oil-cured black olives|
Place the chicken and bread on the grill and immediately reduce the heat to medium. Cook the chicken for 5 to 7 minutes per side or until cooked through. Grill the bread for 3 minutes per side or until well-marked and toasted. Cool completely.
Chop the chicken and bread into bite-sized pieces. Toss with the tomatoes, basil, yellow pepper, onion, cucumber, olives and the reserved dressing. Let stand 10 minutes before serving.
Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the oil with the vinegar, salt and garlic. Reserve 1/4 cup and set aside.
Panzanella is a great way to use up leftover bread. Use a good quality olive oil for the best flavor.