GRILLED PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
- In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
- When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
- Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
GRILLED CHICKEN PANZANELLA RECIPE
Steps:
- Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
- Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
- Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
- Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.
Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 48 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, Sodium 692 mg, Sugar 8 g, Fat 28 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
GRILLED PANZANELLA
Provided by Alfia Muzio
Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare Grilled Tomatoes.
- Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.
PANZANELLA WITH GRILLED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield Six servings
Number Of Ingredients 18
Steps:
- To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
- To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
- Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
- Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1235 milligrams, Sugar 11 grams, TransFat 0 grams
PANZANELLA WITH GRILLED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 2h25m
Yield Six servings
Number Of Ingredients 18
Steps:
- To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and turn to coat on both sides. Marinate in the refrigerator at least 2 hours.
- To make the salad, toss the bread with enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and coarsely chop the bread. Place in a bowl and toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Set aside.
- Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
- Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1236 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN MARBELLA
Provided by Katie Lee Biegel
Categories main-dish
Time 9h30m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
More about "grilled chicken marbella panzanella recipes"
GRILLED CHICKEN PANZANELLA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 37 minsServings 4Calories 611 per serving
- Preheat grill to high. Brush cut sides of baguette with 1 Tbsp. olive oil and sprinkle with salt. Grill bread, cut sides down, until lightly charred, about 1 minute. Let cool and cut into 1-inch pieces.
- Brush chicken all over with 1 Tbsp. olive oil and sprinkle with salt. Grill, turning once, until cooked through, 6 to 10 minutes. Let cool slightly.
- Combine tomatoes, cucumber, olives and bread in a large bowl. Whisk together remaining 6 Tbsp. oil, lemon juice, yogurt and garlic in a small bowl. Season with salt and pepper. Toss dressing and basil with bread mixture to coat. Divide among 4 dinner plates.
GRILLED CHICKEN OVER PANZANELLA | RACHAEL RAY IN SEASON
From rachaelraymag.com
ROAST CHICKEN WITH PANZANELLA - RACHAEL RAY IN SEASON
From rachaelraymag.com
ROTISSERIE CHICKEN PANZANELLA RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED GARLIC AND HERB CHICKEN AND GREEN PANZANELLA
From rachaelrayshow.com
GRILLED CHICKEN SAUSAGE PANZANELLA - AL FRESCO
From alfrescochicken.com
GRILLED CHICKEN AND ASPARAGUS PANZANELLA SALAD
From briannas.com
GRILLED CHICKEN PANZANELLA WITH BASIL VINAIGRETTE
From weber.com
SOURDOUGH PANZANELLA WITH GRILLED CHICKEN - RECIPE
From finecooking.com
GRILLED CHICKEN PANZANELLA SALAD | PAULA DEEN
From pauladeen.com
CHAR GRILLED CHICKEN THIGHS WITH PANZANELLA SALAD
From everydaygourmet.tv
PANZANELLA SALAD RECIPE WITH GRILLED CHICKEN
From twokooksinthekitchen.com
CLASSIC PANZANELLA SALAD WITH GRILLED CHICKEN - PETALUMA POULTRY
From petalumapoultry.com
PANZANELLA WITH GRILLED CHICKEN - BBQ-HEROES
From bbq-heroes.com
ITALIAN HERBED GRILLED CHICKEN WITH SUMMER PANZANELLA | METRO
From metro.ca
PANZANELLA TOSCANA WITH CHICKEN AND MOZZARELLA - TALKING MEALS
From talkingmeals.com
CHICKEN MARBELLA - ONCE UPON A CHEF
From onceuponachef.com
GRILLED CHICKEN CUTLETS WITH A CHERRY TOMATO PANZANELLA
From savoringitaly.com
EASY PANZANELLA SALAD WITH GRILLED CHICKEN - THE SCHMIDTY WIFE
From theschmidtywife.com
RECIPE: GRILLED CHICKEN THIGHS & PANZANELLA WITH PARMESAN-GARLIC ...
From blueapron.com
GRILLED CHICKEN PANZANELLA WITH CUCUMBER AND FETA
From everydayannie.com
GRILLED CHICKEN OVER SWEET PEPPER PANZANELLA - MAKEGOODFOOD.CA
From makegoodfood.ca
GRILLED CHICKEN PANZANELLA - WHAT'S GABY COOKING
From whatsgabycooking.com
GRILLED CHICKEN WITH PANZANELLA SALAD | COOK'S COUNTRY
From cookscountry.com
JENNY CRAIG RECIPE CREATION: GRILLED CHICKEN PANZANELLA
From nothankstocake.com
RECIPE: GRILLED CHICKEN THIGHS & NECTARINE PANZANELLA WITH SPICY …
From blueapron.com
GRILLED CHICKEN PANZANELLA WITH BASIL VINAIGRETTE | POULTRY RECIPES
From weber.com
GRILLED PEPPER AND ONION PANZANELLA WITH PEPERONCINI VINAIGRETTE
From foodandwine.com
GRILLED CHICKEN PANZANELLA | GRILL MASTERS CLUB
From grillmastersclub.com
GRILLED CHICKEN AND MUSHROOM PANZANELLA - KITCHY COOKING
From kitchycooking.com
GRILLED CHICKEN BREAST PANZANELLA SALAD – CULTIVATR - FARM TO TABLE
From cultivatr.ca
SUMMER RECIPES: GRILLED CHICKEN PANZANELLA - JONESBOROUGH …
From jonesboroughlocallygrown.org
GRILLED CHICKEN PANZANELLA | PERDUE®
From perdue.com
GRILLED PANZANELLA WITH CHICKEN SAUSAGE - BUSY MOMMY MEDIA
From busymommymedia.com
PANZANELLA SALAD WITH LEGUMES AND CHICKEN - RICARDO
From ricardocuisine.com
GRILLED PANZANELLA SALAD WITH CHICKEN SAUSAGE | A MIND "FULL" MOM
From amindfullmom.com
CHICKEN CLUB PANZANELLA | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PANZANELLA SALAD WITH GRILLED CHICKEN - ITALIAN RECIPES
From goodhousekeeping.com
CHICKEN DINNERS: GRILLED CHICKEN PANZANELLA - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love