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
SHRIMP PANZANELLA
Panzanella, which is a classic Italian bread salad, is a great way to showcase ripe seasonal tomatoes, which can be enjoyed all season long. This version is loaded with crunchy cucumbers, herbs, chickpeas and an assertive dressing. It's truly a perfect accompaniment for quickly seared shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
- Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.
Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 268 milligrams, Sodium 1022 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 43 grams, Sugar 6 grams
GRILLED MARINATED CHICKEN WITH TOMATO-BREAD SALAD (PANZANELLA)
Copied from the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). This recipe is from chef Tom Valenti from "Cesca" restaurant, opening in late June of 2003. Note: Prep/Cook time does not include the 2 to 3 hour marinating time for the chicken.
Provided by Dee514
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
- Chicken: Set aside 1/2 cup of the vinaigrette.
- Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
- Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
- Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
- Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
- Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
- Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.
Nutrition Facts : Calories 2035.4, Fat 180.7, SaturatedFat 38.7, Cholesterol 343.3, Sodium 638.9, Carbohydrate 13.3, Fiber 3.7, Sugar 6.4, Protein 90
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
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- HEAT GRILL: Clean grill and wipe with a cloth or paper towel dipped in oil (or spray with oil before heating). Heat to medium high heat (about 425-450F/230C).
- MAKE VINAIGRETTE DRESSING: Combine all ingredients and whisk vigorously to combine. Or place in lock-and-seal container and shake. Taste and adjust as needed. If too tangy, add a teaspoon of maple syrup.
- PREPARE BREAD CUBES: Brush or spray bread slices/wedges with oil. Lightly sprinkle on salt, pepper and garlic powder.
- PREPARE CHICKEN: Flatten the chicken on a cutting board with the bottom of a saucepan, mallet or heel of your hand. This will allow for even grilling. Rub oil on chicken. Sprinkle generously with salt, pepper, thyme and garlic powder.
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