Easy Chicken And Prosciutto Panzanella

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The ingredient of Easy Chicken And Prosciutto Panzanella

• 2 x 75g ciabatta rolls cut into 5mm thick slices
• 1 1 2 tablespoons garlic infused extra virgin olive oil
• 2 teaspoons chopped fresh rosemary leaves
• 3 chicken breast fillets
• 1 treviso radicchio see notes leaves separated
• 200g yellow grape tomatoes halved
• 250g baby cucumbers peeled into ribbons
• 1 small red onion halved thinly sliced
• 100g thinly sliced prosciutto torn
• 1 cup fresh basil leaves
• 2 tablespoons red wine vinegar
• 1 tablespoon garlic infused extra virgin olive oil
• 2 teaspoons drained baby capers rinsed
• 2 teaspoons wholegrain mustard

The Instruction of easy chicken and prosciutto panzanella

• preheat oven to 200c 180c fan forced line a baking tray with baking paper
• place bread in a single layer on prepared tray brush with 1 tablespoon oil bake for 15 minutes or until bread is lightly browned and crisp
• meanwhile combine rosemary and remaining oil in a bowl season with salt and pepper add chicken turn to coat heat a frying pan over medium heat cook chicken for 5 minutes each side or until browned and cooked through transfer to a plate cover loosely with foil stand for 5 minutes slice
• to make the baby caper and red wine vinaigrette combine all ingredients in a small bowl season with salt and pepper 5 place radicchio tomato cucumber onion bread chicken prosciutto and basil on a serving board drizzle with vinaigrette serve

Nutritions of Easy Chicken And Prosciutto Panzanella

calories: 504 29 calories
calories: 20 8 grams fat
calories: 4 6 grams saturated fat
calories: 22 7 grams carbohydrates
calories: n a
calories: n a
calories: 53 9 grams protein
calories: 155 milligrams cholesterol
calories: 960 milligrams sodium
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calories: nutritioninformation