Recipe courtesy of Rachael Ray
Episode: Better Yet
Print
Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella
Total:
48 hr 55 min
Prep:
10 min
Inactive:
48 hr
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
48 hr 55 min
Prep:
10 min
Inactive:
48 hr
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Glaze:
  • 2 tablespoons EVOO
  • 4 cloves garlic, finely chopped
  • 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
  • 1 Fresno or Italian cherry chile pepper, finely chopped
  • 1/2 cup Marsala wine, sherry or spicy red wine
  • 1 blood orange or organic navel orange
  • 1/2 cup chicken stock
  • 1/3 cup honey
Brine:
  • 3 to 4 tablespoons grated red onion
  • 2 tablespoons kosher or fine sea salt
  • 4 cloves garlic, finely chopped
  • A few sprigs fresh rosemary
  • 1 lemon, sliced
  • 4 pieces skinless, boneless chicken breasts (about 2 pounds)
  • EVOO, for brushing
  • Puttanesca-Style Panzanella, for serving, recipe follows
Puttanesca-Style Panzanella:
  • 2 pounds plum tomatoes, coarsely chopped
  • 1 cup fresh flat-leaf parsley leaves
  • 1 medium red onion (you can use the rest of the onion you grated for the brine, recipe above), chopped
  • 1 red bell pepper, seeded and chopped
  • About 1/3 cup EVOO
  • 2 tablespoons red wine vinegar
  • 2 teaspoons anchovy paste
  • 2 cloves garlic, finely chopped or grated
  • 1 Fresno or Italian red cherry chile pepper, finely chopped
  • 1 lemon
  • 1/2 loaf peasant bread
  • 3/4 cup oil-cured black olives, pitted and chopped

Directions

Brine:

For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.

For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.

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.

Puttanesca-Style Panzanella:

Combine the tomatoes, parsley, onions and bell peppers.

Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

Recipe courtesy of Bobby Flay

Fried Chicken

Recipe courtesy of Chuck Hughes

Brick Grilled Chicken

Recipe courtesy of Michael Symon

Spiced Indian Grilled Chicken

Recipe courtesy of Bal Arneson

Fried Chicken in a Basket

Recipe courtesy of Alex Guarnaschelli

Grilled Chicken Quarters

Recipe courtesy of Kevin Gillespie

Chicken and Pineapple Skewers

Recipe courtesy of Tyler Florence

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here