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
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients 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
value
243
calories per serving
16 g Fat< 1 g Protein24 g Carbs1 g FiberOther
Current Totals
- Fat16g
- Protein< 1g
- Carbs24g
- Fiber1g
MacroNutrients
- Carbs24g
- Protein< 1g
- Fiber1g
Fats
- Fat16g
Vitamins & Minerals
- Calcium24mg
- Iron< 1mg
- Vitamin A177mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium11mg
- Manganese< 1mg
- Phosphorus26mg
- Selenium2mcg
- 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
Recipe By Martha Stewart