Today's recipe uses part of a whole grain baguette to make an Italian style bread salad called "panzanella," served on top of sauteed chicken cutlets.
4 6-ounce chicken cutlets
2 tablespoons olive oil for sauteing chicken.
3/4 - 1 cup thinly sliced sweet onion (such as Vidalia)
3 cups 1-inch cubed whole grain bread
1 1/2 - 2 cups halved cherry tomatoes
8-ounces cubed fresh mozzarella cheese
approx. 5-6 ounces baby spinach
For the dressing:
juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 teaspoon grainy or regular Dijon mustard
grated Parmesan cheese for garnish
For 4 servings, use a large mixing bowl to combine the juice of 1/2 lemon with 1/4 cup extra virgin olive oil, add 1 teaspoon grainy or regular Dijon mustard and whisk it up.
Then add 3/4 - 1 cup thinly sliced sweet onion, about 3 cups 1-inch cubed whole grain bread, add 1 1/2 - 2 cups sliced cherry tomatoes, add 8-ounces of cubed fresh mozzarella cheese and add as much baby spinach as you like and toss to combine.
Set the salad aside and, depending on the size of the chicken breasts, you may need to pound them cook them in batches by placing them between two sheets of plastic wrap and then pounding them until they're 1/4-inch to 1/2-inch thick.
Then, saute them in a large heavy bottomed nonstick pan in a little olive oil on medium high heat until they're cooked through and lightly browned on both sides.
You can keep the first two cutlets warm in a low temperature oven while you're finishing up the second two on the stovetop.
To serve, place one cooked chicken cutlet on a plate and top it with 1/4 of the spinach panzanella, and finish with grated Parmesan cheese.
Make the salad and set it aside before handling the raw chicken so there is no cross contamination to the raw salad.
This works best with bread that is 3-4 days old.