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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oven rack at lowest level and preheat oven to 450. | 2. Toss bread cubes with 1 tablespoon of the oil, 1/4 teaspoon salt and pepper to taste. Place bread in 8 inch baking dish and set aside. | 3. Dry chicken with paper towels and season with salt and pepper. | 4. Heat 1 tablespoon of the oil until hot. Place chicken in skillet, skin side down, and saute until skin is deep golden color, about 5 minutes. | 5. Place chicken, skin side up, on bread cubes in baking dish and bake until the thickest part of the breast is 160-165 degrees and the bread is spotty brown, about 18 to 20 minutes. Take care, don't overcook the breasts! | 6. Transfer chicken to cutting board. When chicken is cool enough, take meat off bones and cut into pieces similar in size to bread cubes. Throw away the bones. | 7. While chicken is baking, pour off fat in skillet, add the last tablespoon of oil, the garlic and thyme, and cook for a moment until the garlic is fragrant. Add broth and scrape up any brown bits from skillet. Cook until thickened slightly, stir in vinegar, cover, and take off the heat. | 8. Toss bread cubes in a bowl with most of dressing mixture in skillet - reserve 2 tablespoons - add chicken and any juices from it. Then add arugula, tomato, pine nuts and the remaining dressing. Season with salt and pepper to taste - remember, the cheese will add some salty taste. Toss a final time. Garnish with Parmesan shavings and serve. | 9. (To gild the lilly a bit, you can add what Lydia Bastianich calls a final "blessing" of extra virgin olive oil. Or, put that on the table. Some will find it fine without.). | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	4	cups	cut	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt black pepper			ground	100.8667	0.0	22.44	0.5667
chicken breast half	4			100.8667	0.0	22.44	0.5667
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
thyme leaf	1/2	teaspoon	minced	100.8667	0.0	22.44	0.5667
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
baby arugula	4	ounces		100.8667	0.0	22.44	0.5667
tomato	1			22.14	4.7847	1.0824	0.24600000000000002
pine nut	1	tablespoon	toasted	56.7844	1.1036	1.1551	5.7687
parmesan cheese			shaved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.