Chicken With Bread Salad

This dish has every one of the kinds of a great chicken cacciatore in a delicate and succulent bundle. The side dish is made directly nearby the chicken so it’s an across the board feast. What could be a superior family supper?

Procedure Tip

Using tomato juice enables result in a damp, to delicate and delightful chicken.Swap alternative: This equivalent marinade will likewise work with boneless, skinless chicken breasts.Ingredients


  • 1 clove garlic
  • 1/2 teaspoon onion powder
  • 1 teaspoon fennel seed, toast
  • 1 teaspoon dried oregano
  • 3/4 teaspoon fit salt
  • 1/2 teaspoon paprika
  •  and 3 tablespoons tomato vegetable juice, for example, V-8
  • 3 tablespoons additional virgin olive oil
  • 1 (3 pound) chicken, cut into 6 pieces


  • 3 mugs bread, diced
  • 2 tablespoons olive oil
  • 1½ container naturally ground Parmesan cheddar, partition
  • 1 container cherry tomatoes, divid
  • 1 little new fennel, cut thin
  • 1/2 container basil leaves, torn
  • 1 tablespoon lemon juice from 1 lemon
  • Extra olive oil to complete, discretionary

1. To the bowl of a little nourishment processor, include the garlic, onion powder, fennel seed, oregano, salt, paprika, vegetable juice and olive oil. Puree until the point that it shapes a harsh glue.

2. Place the chicken pieces in a resealable plastic pack. Add the glue to the sack and rub the marinade everywhere throughout the chicken pieces. Seal the pack and let the chicken marinade in the fridge from 4 to 8 hours.

3. Preheat the broiler to 400 degrees. Place one rack amidst the stove and another in the best third rack of the broiler. Expel the chicken frame the pack and place on a rimm preparing sheet. Place in the stove on the center rack and heat for 30 minutes.

4. While the chicken cooks, in an extensive bowl, hurl the diced bread shapes with the olive oil and 1/2 measure of the Parmesan cheddar. At the point when the bread is finish cooking, evacuate the plate shape the broiler and dissipate the bread blocks around the chicken pieces.

5. Place the plate back in the broiler, for an extra 15 to 20 minutes or until the point that the bread is toast and the chicken is brilliant dark color and cook to 160 degrees. Enable the chicken to rest for 10 minutes. 6. To a similar vast bowl include the tomatoes, fennel, basil, lemon squeeze, the toast bread solid shapes, the rest of the Parmesan cheddar, and the majority of the juices from the chicken plate. Include a touch of olive oil, if necessary, contingent upon the measure of juice from the chicken. Hurl well with a huge spoon.

7. Serve the bread plate of mix greens with the broil chicken.

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