Panzanella with grilled chicken

Yield: 4 Servings

Measure Ingredient
⅓ cup Extra virgin olive oil
3 tablespoons Balsamic vinegar
1 teaspoon Dried rosemary; crushed
1 Clove garlic; minced
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
4 Skinless boneless chicken breast halves
4 larges Slices of italian bread OR 8-slices french baguette
1 cup Canned cannellini beans; rinsed and drained
4 cups Torn romaine lettuce
2 cups Chopped tomato
¼ cup Chopped fresh basil

MARINADE

ADDITIONS

Combine oil and next 5 ingredients (through pepper). Mix well with a fork or shake in a jar with a tight-fitting lid.

Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken, turning to coat. Cover and refrigerate chicken and reserved oil mixture at least 30 minutes, up to 8 hours.

Prepare grill. Place chicken on grill over medium coals or in heated ridged grill pan. Pour any remaining marinade from plate over chicken. Grill 5 minutes on each side or until chicken is no longer pink in center. Brush both sides of bread with 2 tablespoons oil mixture; grill until lightly toasted.

In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss again and divide among 4 plates. Top with grilled chicken. Season with additional pepper, if desired.

[Per serving: Calories 477, (41% CFF) Fat 22 g (3 g saturated), Protein 40 g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg, Calcium 73mg]

Notes: Serves 4. Time: 10 min Prep; 30 min marinade; 15 mins cook. *Recipe from "The 40 Percent Plan," by Peter Jaret in Health, October 1998.

kitpath@... 9/98

Recipe by: Health (Oct 1998)

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 20, 1998, converted by MM_Buster v2.0l.

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