Peach and Chicken Panzanella
Jami Nolen, Nutrition Program Associate
July 1, 2012
Makes 4 servings
- 4 (6 ounce) chicken breasts, grilled and chopped
- 4 (1 ounce) slices French bread, cut into 1/2-inch cubes (about 2 cups)
- Cooking spray
- 2 cups finely chopped fresh peach
- 3 tablespoons sugar, divided
- 1 cup 1/2-inch diced plum tomato (about 3 tomatoes)
- 1/4 cup pitted kalamata olives, halved (about 8 olives)
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons chopped red onion
- 1 tablespoon capers
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 450°.
- To prepare panzanella, place bread in a single layer on a baking sheet. Bake at 450° for 4 minutes or until toasted.
- Heat a nonstick skillet coated with cooking spray over medium-high heat; add peaches and 1 tablespoon sugar. Cook 2 minutes or until chopped fruit is lightly browned, stirring the mixture frequently.
- Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl. Combine 2 tablespoons sugar with olive oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Add vinegar mixture to peach mixture; toss gently to combine. Let stand 30 minutes. Toss with bread and chicken just before serving.
(Amount per serving)
Calories from fat: 31%
Fat: 15 g
Saturated fat: 2.3 g
Monounsaturated fat: 10 g
Polyunsaturated fat: 1.8 g
Protein: 30 g
Carbohydrate: 43 g
Fiber: 3.5 g
Cholesterol: 65 mg
Iron: 2.5 mg
Sodium: 892 mg
Calcium: 70 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Tuesday, July 03, 2012