Summer chicken panzanella
For us, summer is all about monster salads, absolutely packed with flavour. This Sutton Hoo ‘panzanella’ is just that, and it’s a “one-tray-wonder” to boot. Simple, speedy and utterly delicious! We’ve had the pleasure of creating several recipes for Sutton Hoo over the last few months; if you’re in need of some chicken inspiration please take a look at our Sutton Hoo chicken recipes here.
Prep time: 10-15 mins
Cooking time: 25 mins
This recipe serves 2.
Ingredients for crab cakes:
2 Sutton Hoo chicken breasts
3 cloves garlic
3 sprigs rosemary
3 tbsp olive oil
1 red pepper
2 red onions
16 cherry tomatoes
2 slices stale sourdough
4 generous handfuls of leaves - rocket is great
4 sprigs basil
Parmesan, to serve
Balsamic vinegar & olive oil, to serve
Sea salt & pepper
Method:
Start with the chicken. Peel and slice 2 cloves of garlic, and strip 2 rosemary sprigs of their leaves and roughly chop. Muddle the chicken, garlic, and rosemary with a tablespoon of olive oil and a generous pinch of sea salt. Let sit.
Next, onto the veg. Preheat the oven to 180 C. Peel and slice the onions into thin half moons, de-seed and chop the pepper, and half the cherry tomatoes. Toss the vegetables with a tablespoon of olive oil and season with sea salt; tip into a roasting tray and spread evenly. Make two clearings for the chicken breasts, and add these to the tray skin side up along with all the garlic and rosemary. Roast for 20 minutes.
Meanwhile, prepare the croutons. Chop or tear the sourdough in bite size pieces, mince 1 clove of garlic, and strip and finely chop 1 sprig of rosemary. Toss everything together with a tablespoon of olive oil and some sea salt.
Once the chicken has had 20 minutes, remove from the oven, switch on the grill setting, and scatter over the croutons. Return to the oven for 5 minutes until the croutons are golden and crispy. Perhaps turn the croutons once during cooking to avoid burning. Any exposed veggies may take on a little delicious char, and the chicken skin will crispy up nicely.
Allow things to cool before slicing the chicken, and tossing everything together along with rocket (or other leaves) balsamic vinegar, olive oil, torn basil, and lots of shaved parmesan. Divine!