Sunday, August 7, 2011

Sourdough Panzanella with Chicken

While walking through Lowe's for the 29th time this week (shopping for house stuff, of course), my eyes fell upon a magazine called Fine Cooking. I purchased this publication due to the fact that I wanted to eat nearly everything I saw in it. The first recipe I tried did not disappoint - Sourdough Panzanella with Chicken.

This simple summer meal is the perfect excuse to use fresh tomatoes, cucumbers and herbs from the garden, the farmer's market, your CSA box, or wherever you go for the best produce summer has to offer. And it doesn't even require you to turn on an oven. Score!

The only problem now is - what do I do with the rest of the package of anchovies that I opened to make this recipe? I'm new to the anchovy game. I may need to do some research for ideas.

Sourdough Panzanella with Chicken
From Fine Cooking

1/2 cup olive oil; more for the grill
4 3/4 inch-thick slices sourdough bread
1 tsp. finely chopped fresh oregano
1/2 tsp. smoked sweet paprika
Kosher salt and freshly ground black pepper
1 lb. boneless, skinless chicken breast halves, trimmed
3 Tbs. red wine vinegar
1 anchovy fillet, rinsed
1 small clove garlic
4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
1/2 small red onion, chopped (1/2 cup)
1/4 cup chopped fresh mixed herbs, such as basil, parsley, cilantro, or mint

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.


  1. I love panzanella! Perfect meal for a hot summer's day. I never know what to do with the extra anchovies either...maybe you could freeze them in a ziploc for later?

  2. One of my favorite ways to use canned anchovies:


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