8 servings
Prep: 15 mins,
Cooking: 1 hr
Panzanella, the delicious Italian bread salad, is used here as stuffing for succulent chicken breasts
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Ingredients (17)
SALSA:
1 | onion — thinly sliced |
3 | garlic — cloves, crushed |
1 | tin whole tomatoes — dreained, chopped |
15 ml | brown sugar |
50 ml | vinegar — red wine |
2 | red pepper — roasted, peeled, sliced |
2 to 3 | anchovy fillets — finely chopped |
STUFFING:
1/2 | ciabatta — crusts removed, diced |
30 ml | vinegar — red wine |
1 | onion — small, chopped |
1/2 | red pepper — finely chopped |
8 | olives — calamata, pitted, chopped |
lemon — grated rind | |
125 ml | fresh basil — chopped |
80 g | parmesan cheese — grated |
OTHER:
8 | chicken breast fillets — deboned |
2 | fennel — bulbs, thinly sliced |
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