Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Chicken with Pesto and Panzanella
Chicken with Pesto and Panzanella
(Pollo con Pesto e Panzanella)
 
 
Ingredients:

One 3 to 4-lb chicken, cut into 6 pieces
3/4 cup Genovese pesto
One 1-lb loaf country-style white bread, cut into 1 and 1/2-inch slices
1 pint cherry tomatoes
1 red bell pepper
2 cups packed baby arugula
1/2 cup oil-cured black olives
1/4 cup roughly chopped parsley
1/2 small red onion, thinly sliced
1/2 small cucumber, thinly sliced
1/4 cup red wine vinegar
3 cloves roasted garlic, mashed
1/2 cup extra virgin olive oil, plus more for brushing
Zest and juice of 1 lemon
Kosher salt
Freshly ground black pepper, to taste

Directions:

Using your fingers, loosen skin from meat on chicken and spread 1/2 cup of the pesto in between the skin and meat.

Transfer chicken to a baking sheet and season generously with salt and pepper.

Set aside.

Prepare the Panzanella:
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4 inches from the broiler element and heat broiler to high.)

Brush bread slices with olive oil and toss tomatoes and bell pepper with 2 tbsp of olive oil.

Season all with salt and pepper.

Place bread and vegetables on grill and cook, turning as needed, until bread is toasted and tomatoes begin to burst, about 5 minutes.

Remove bread and tomatoes, and continue cooking bell pepper until it is charred all over, about 7-8 minutes more.

Let pepper cool, and then peel and remove seeds.

Thinly slice and transfer to a large bowl along with tomatoes, arugula, olives, parsley, onion, and cucumber.

Cut bread slices into 1 and 1/2-inch cubes and add to salad.

Heat grill to 425F.

Place chicken skin side down on grill and cook, covered and turning once, until an instant-read thermometer inserted in the thigh reads 165F, about 25-30 minutes.

Rub with remaining pesto and cook until an instant-read thermometer inserted into the thigh reads 165F, about 5 minutes more. (Alternatively, heat an oven to 475F, and cook chicken, skin side up, for 25 minutes. Rub with remaining pesto and cook until chicken reaches an internal temperature of 165F.)

Transfer chicken to a plate and tent with foil.

Rest for 20 minutes.

To serve, whisk together remaining olive oil, vinegar, roasted garlic, lemon juice, and zest in a small bowl.

Pour over bread salad, toss to combine, and season with salt and pepper.

Transfer panzanella to a large serving platter, and place chicken over top.

Pour any juices that accumulated on the plate over salad. Serves 4.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy