Easy-Brine Chicken Breasts With Sicilian Glaze And Puttanesca-Style Panzanella
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cloves
Garlic (finely chopped or grated)1 cup
Chicken Stock1 cup
Honey4 tbsps
Red Onion (grated)2 tbsps
Fine Sea Salt (kosher or)1
Lemon2 tbsps
Red Wine Vinegar2 tsps
Anchovy PasteDirections:
1
For the glaze: Heat the EVOO in a small pot over medium to medium-high heat
2
Add the garlic, rosemary and chile pepper, and stir for a few minutes
3
Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes
4
Peel the zest from the orange in strips and add to the pot
5
Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes
6
Let cool
7
For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag
8
Add the chicken and refrigerate for up to 2 days
9
Heat a grill pan, griddle or cast-iron skillet over medium-high heat
10
Remove the chicken from the brine and pat dry
11
Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes
12
Meanwhile, gently warm the glaze
13
Baste the chicken with the glaze during the last 5 minutes of cooking
14
Serve the chicken with the Puttanesca-Style Panzanella
15
Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day
16
Combine the tomatoes, parsley, onions and bell peppers
17
Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl
18
Pour water over the bread, then wring out the loaf and tear it into bite-size pieces
19
Toss the bread, vegetable mixture and olives with the dressing
20
Serve
21
Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight)
22
If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them
23
Pit and chop the olives and return them to their container in the refrigerator
24
Store the dressing in the refrigerator and bring it to room temperature before using