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Quick Chicken Panzanella

Makes: 4 servings
Start to Finish 20 mins
Quick Chicken Panzanella
Ingredients
  • 1 14 1/2 ounce can  diced tomatoes with green pepper, celery, and onions
  • 3  tablespoons  olive oil
  • 1 2 - 2 1/4 pound  whole roasted chicken
  • 4  cups  cubed Italian bread
  • 2  medium  cucumbers, halved lengthwise and sliced
  • 1  cup  torn fresh basil or spinach
Directions

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.

Nutrition Facts (Quick Chicken Panzanella)
  • Servings Per Recipe 4,
  • cal. (kcal) 596,
  • Fat, total (g) 27,
  • chol. (mg) 92,
  • sat. fat (g) 6,
  • carb. (g) 50,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 37,
  • vit. A (IU) 1020,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 157,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 824,
  • Potassium (mg) 783,
  • calcium (mg) 151,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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