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Grilled Chicken Cutlets with a Cherry Tomato Panzanella

Grilled Chicken Cutlets with a Cherry Tomato Panzanella is a super easy and perfect weeknight meal. Bright and cheery with a sweet cherry tomato panzanella on top, this recipe is pure summer.

Ingredients

  • PANZANELLA
  • 3 cups artisan bread (or baguettcut into 1-inch chunks
  • 1 pound cherry tomatoes
  • 1/2 large cucumber
  • 1/2 medium red onion thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup thinly sliced basil
  • CHICKEN
  • 6 Raw boneless skinless chicken breasts mine were around 7.5 ounces each
  • Salt and pepper to taste
  • Dried oregano - about 1/8 teaspoon per chicken breast
  • Cooking spray or oil of your choice high smoke point oil like avocado, coconut or even canola is best
  • extra-virgin olive oil

Instructions

  • PANZANELLA
  • Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old).
  • You could bake the bread in a 300 F oven until the crust is a little hardened but the inside is still soft. Made sure to move the bread around during the baking a couple of times.
  • Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).
  • Cut the cherry tomatoes in half and cucumber into bite-sized pieces.Thinly slice the red onions.
  • In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together.
  • In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.
  • Let the salad sit at least half an hour before serving, or up to 4 hours. Next step is to grill the chicken cutlets.
  • Next step is to grill the chicken cutlets.
  • CHICKEN
  • Place a chicken thigh between two layers of plastic wrap. Using a meat mallet, flatten the thigh to 1/4" thickness. Repeat with remaining chicken thighs.
  • Season both sides of chicken thighs with salt and pepper.
  • In a large stove top grill pan, spray with cooking spray (I used avocado oil spraon medium-high until shimmering.
  • Working in batches to avoid crowding, add chicken thighs to the pan. Cover and cook for 2 to 3 minutes, allowing the one side to cook without turning and to get grill marks.
  • Flip chicken and cook the second side for about 2-3 minutes. It shouldn’t take more than 6 minutes to cook and if you cut into the chicken, there should be no pink in the middle. Be sure not to overcook the chicken.
  • Place each chicken thigh on a plate, drizzle on a little extra-virgin olive oil on each piece and sprinkle on a little dried oregano. Top generously with panzanella and fresh parsley leaves. Serve immediately.

Notes

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