How to Make Chicken with White Bean Panzanella Salad

Chicken and White Bean Panzanella Salad
source: American Test Kitchen
Ingredients: Serve 4 to 6
6 ounce French or Italian bread, cut into ½ to ¾ inch cubes (4 cups)
½ cup extra virgin olive oil
Salt and pepper
3 (6 ounce) boneless, skinless chicken breasts, trimmed and lightly pounded to uniform thickness
3 tablespoons red wine vinegar
1 ½ pounds tomatoes, cored and chopped medium, seeds and juice reserved
1 (15 ounce) can cannellini beans, rinsed
1 small red onion, halved and sliced thin
¼ cup chopped fresh basil
3 ounces baby arugula (3 cups)
2 ounces Parmesan Cheese, Shaved( ½ cup)

Procedures:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss bread with 1 tablespoon oil, ¼ teaspoon salt, and pinch pepper.
• Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in 12 inch over safe skillet over medium high heat until just smoking. Carefully lay chicken in skillet and brown lightly on both sides, about 2 minutes per side, and then transfer to plate.
• Off heat, spread bread cubes evenly in skillet. Lay chicken on top of bread and transfer skillet to oven. Bake until breasts register 160 degrees and bread is browned in spots, 12 to 15 minutes.
• Meanwhile, whisk remaining 6 tablespoons oil, vinegar, and ¼ teaspoon salt together in large bowl. Stir in tomatoes with their seeds and juice, beans, onion, and basil and set aside to allow flavors to develop.
• Transfer chicken to carving board, let cool slightly, then cut into 1 inch pieces. Gently fold chicken, toasted bread cubes, and arugula into tomato mixture. Season with salt and pepper to taste, sprinkle with Parmesan, and let sit for 5 to 10 minutes before serving. End.