One more....

Quick Chicken Panzanella
Start to Finish: 20 minutes

1 14-1/2-oz. can diced tomatoes with green pepper, celery, and onions
3 Tbsp. olive oil
1 2- to 2-1/4-lb. whole roasted chicken
4 cups cubed Italian bread
2 medium cucumbers, halved lengthwise and sliced
1 cup torn fresh basil or spinach

1. Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces.

2. In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture. Makes 4 servings.

3. Pantry Ingredients: oil, salt, pepper.

Nutrition facts per serving:
Calories 596
Total Fat (g) 27
Saturated Fat (g) 6
Cholesterol (mg) 92
Sodium (mg) 824
Carbohydrate (g) 50
Total Sugar (g) 10
Fiber (g) 4
Protein (g) 37
Vitamin C (DV%) 17
Calcium (DV%) 15
Iron (DV%) 27


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