Friday, July 18, 2008

And Now for Something Completely Different

As many of you know, Diane is a great cook, and both of us enjoy cooking and eating good food.

Yesterday, she called just before leaving work to talk about dinner, and offered a suggestion: Quick Chicken Panzanella. She stopped by the store, and brought the ingredients, or the closest thing to it, and we proceeded to make the dish.

It was fantastic, and I highly recommend it, with some notes I’ll put at the end.

Quick Chicken Panzanella

Start to Finish: 20 minutes


1 14-1/2-oz. can diced tomatoes with green pepper, celery, and onions

3 Tbsp. olive oil

1 2- to 2-1/4-lb. whole roasted chicken

4 cups cubed Italian bread

2 medium cucumbers, halved lengthwise and sliced

1 cup torn fresh basil or spinach


1. Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces.

2. In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture. Makes 4 servings.

3. Pantry Ingredients: oil, salt, pepper.


1. We were able to find diced tomatoes with green peppers and onions, but not with celery. It didn’t matter.

2. We also only made a half recipe, and still had more than we needed.

3. We used a store-bought roasted chicken.

4. We used fresh basil, and can’t imagine using spinach instead.

It was very, very good, and I encourage everyone to try it. And, let me know what you think.

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