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    You are in: Home / Recipes / Warm Roast Chicken Breast and Bread Salad With Arugula Recipe
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    Warm Roast Chicken Breast and Bread Salad With Arugula

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    Mr. Capers's Note:

    Adapted from Cook's Illustrated, this simple dinner sidesteps the issue of doing a whole roast chicken and gets a satisfying dinner on the table quick.

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    Units: US | Metric


    1. 1
      Place oven rack at lowest level and preheat oven to 450.
    2. 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. 3
      Dry chicken with paper towels and season with salt and pepper.
    4. 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. 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. 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. 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. 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. 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. 10

    Ratings & Reviews:


    Nutritional Facts for Warm Roast Chicken Breast and Bread Salad With Arugula

    Serving Size: 1 (417 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.2
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 4.3 g
    Cholesterol 46.4 mg
    Sodium 962.0 mg
    Total Carbohydrate 69.3 g
    Dietary Fiber 4.7 g
    Sugars 1.9 g
    Protein 28.5 g

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