Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella

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5

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Total Reviews: 2

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  • on November 27, 2011

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    I've used this brine recipe several times now and absolutely love the results. It's so good I don't even use a sauce for the chicken when grilling it.... although the sauce is very good too. For the panzanella, make sure the bread is really, really stale before you soak it in water. Mine was a little too fresh still and the bread was soggy in the salad. I might even omit soaking the bread next time. But the flavors in this salad... OMG!! So good!

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  • on October 20, 2011

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    Soo good! The only reason I'm giving it 4 stars is bc of the wringing out the bread with water thing. On paper it makes sense, but it made the Panzanella really soggy. The flavors were there, but the texture was weird. Next time I will plan ahead more and make sure my bread isn't too stale that it has to be wrung out with water. Otherwise FANTASTIC : Thanks Rach.

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