Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
Serve the chicken with the Puttanesca-Style Panzanella.
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.
Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
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). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.