Recipe for Panzanella with Grilled Chicken 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
MARINADE ----------------
1/3 cup Extra virgin olive oil
3 tbl Balsamic vinegar
1 tsp Dried rosemary, crushed
1 x Clove garlic, minced
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
----------------- ADDITIONS ----------------
4 x Skinless boneless chicken breast halves
4 lrg Slices of italian bread OR 8-slices french baguette
1 cup Canned cannellini beans, rinsed and drained
4 cup Torn romaine lettuce
2 cup Chopped tomato
Instructions:
Instructions: Combine oil and next 5 ingredients (through pepper). Mix well with a fork or shake in a jar with a tight-fitting lid.

Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken, turning to coat. Cover and refrigerate chicken and reserved oil mixture at least 30 minutes, up to 8 hours.

Prepare grill. Place chicken on grill over medium coals or in heated ridged grill pan. Pour any remaining marinade from plate over chicken. Grill 5 minutes on each side or until chicken is no longer pink in center. Brush both sides of bread with 2 tablespoons oil mixture; grill until lightly toasted.

In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss again and divide among 4 plates. Top with grilled chicken. Season with additional pepper, if desired.

Notes: Serves 4.

Time: 10 min Prep; 30 min marinade; 15 mins cook.
*Recipe

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