Panzanella Salad and Italian Chicken

Panzanella Salad (bruschetta in a bowl)

1 loaf Italian bread, torn into bite-size pieces
1/3 cup olive oil
kosher salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
3 medium ripe tomatoes, cut into wedges
3-5 basil leaves, shredded
3-5 mint leaves, shredded
3 TBS red wine vinegar
¼ cup green onion diced
¼ cup olive oil
1 medium cucumber

Directions

1. Preheat oven to 400 degrees F
2. In a small bowl combine red wine vinegar and green onion
3. In a large bowl, toss bread with 1/3 cup olive oil, kosher salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 minutes; allow to cool slightly.
4. While the bread is in the oven, dice tomatoes and cucumber. Whisk 1/4 cup of olive oil into the red wine vinegar mixture.
5. Gently toss together the bread, tomatoes, cucumber, basil and mint. Toss with the red wine vinaigrette and let stand 5-10 minutes before serving.

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Italian Chicken

Ingredients

• 1 cup grated Parmesan cheese
• 16oz Italian salad dressing (zesty preferably)
• 1/2 tsp garlic powder
• 6 boneless skinless chicken breast

Instructions

• Place chicken, salad dressing and garlic powder in plastic bag and marinate 1 hour or overnight in salad dressing..
• Place chicken in a greased 9-in. square baking dish. Drizzle chicken with a little marinade and discard the remainder.  Sprinkle with Parmesan cheese (and salt if desired).
• Bake, uncovered, at 35° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 6 servings.