Chicken Paillard With Caprese Panzanella Recipe

Recipe By Martha Stewart

Adding quick-cooking chicken cutlet turns the classic panzanella into a main meal. With ripe tomatoes, fresh basil, toasted bread, and creamy mozzarella this dinner is summer on a plate.

4.4
18 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Chicken Paillard With Caprese Panzanella
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ingredients serve

Ingredients for Chicken Paillard With Caprese Panzanella Recipe

  • 1 Chicken cutlets, or 2 boneless, skinless chicken breasts, halved horizontally
  • As required Kosher Salt And Freshly Ground Pepper
  • 0.06 cup Extra virgin olive oil
  • 0.13 inch 3 slices sourdough bread, crusts removed, torn into
  • 1/4 pound Mixed tomatoes, such as heirloom and cherry, halved or quartered if large
  • 1/2 tablespoon Capers, Drained And Rinsed
  • 1/4 cup Thinly sliced celery hearts, plus 1/4 cup packed inner leaves
  • 1/4 tablespoon Sherry vinegar
  • 1 ounce Fresh mozzarella, torn into pieces
Nutrition
value
243
calories per serving
16 g Fat< 1 g Protein24 g Carbs1 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    < 1g
  • Carbs
    24g
  • Fiber
    1g

MacroNutrients

  • Carbs
    24g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    24mg
  • Iron
    < 1mg
  • Vitamin A
    177mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    11mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Martha Stewart