This recipe is a great way to use up old bread. Day old, week old, two weeks old—as long as it isn't moldy, it will work. The lemon and olive oil soaks into the dry bread to make it soft and delicious again. And paired with the chicken breast, you have a balanced meal that covers all four food groups.
Anita Lo's Pan-Roasted Chicken Breast With Broccoli Panzanella
small head broccoli, florets cut off, stems saved for another use
olive oil, divided
salt and black pepper
chicken breast, skin on
lemon, juice and zest
small clove garlic, pasted
red pepper flakes
large leaves basil
diced red onion
1 1/2 cups
loose cubed stale French bread
Freshly grated Parmesan cheese
In This Recipe
Preheat oven to 425°F.
Mix broccoli with 2 tablespoons of the olive oil, then season with salt and pepper. Place on a baking sheet and put in the oven.
In the meantime, heat a sauté pan (preferably ovenproof) on high. Pat the chicken dry using a clean paper towel, then season with salt and pepper on both sides. Add 2 tablespoons of olive oil to the pan and, when smoking, add the chicken, skin side down. Leave on the heat for 30 seconds, then place the saute pan with the chicken in the oven with the broccoli. (If you don’t have an ovenproof pan, just place the chicken in a separate roasting dish.)
Bake 5-6 minutes or until skin is browned, bubbly, and crisp, then turn. Turn the broccoli at this point as well. Bake another 6 minutes, until just cooked through. Remove both the broccoli and the chicken and set aside on a warm plate. The broccoli should be browned in places. Cut into bite-size pieces.
In a large bowl, mix the lemon juice and anchovy paste with the garlic and whisk in the remaining 3 tablespoons of olive oil. Add the red pepper flakes, basil, and red onions, then the bread cubes and broccoli, and toss. Taste and adjust seasoning as needed. Serve with grated Parmesan over the top alongside the chicken.