Bake-Off® Contest 46, 2013
Loomis, California

Balsamic Chicken Cranberry Panzanella

Pizza crust bakes up to become the crusty bread in this easy flavorful take on Italian bread salad.

(3)
4 reviews.
Save and Share
  • prep time 20 min
  • total time 30 min
  • ingredients 7
  • servings 4
 

Ingredients

1
can Pillsbury™ refrigerated classic pizza crust
3
tablespoons Crisco® 100% Extra Virgin Olive Oil
4
uncooked chicken breast tenders, cut into bite-size pieces (about 6 oz)
1
small yellow onion, halved and thinly sliced
3/4
cup sweetened dried cranberries
4
cups shredded romaine lettuce
1/4
cup balsamic dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper. Unroll dough on cookie sheet. Bake 14 to 16 minutes or until crust is golden brown. Remove to cooling rack; cool 5 minutes. Tear crust into bite-size pieces; set aside.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 5 to 7 minutes, stirring occasionally or until chicken is no longer pink in center and onion starts to caramelize. Stir in cranberries; cook an additional 2 to 3 minutes. Place chicken mixture in large serving bowl. Keep warm. Wipe out skillet.
  • 3 In same skillet, add remaining 2 tablespoons oil; heat over medium heat. Add bread pieces; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 2 to 5 minutes, stirring frequently until golden brown and toasted.
  • 4 Add romaine, bread pieces and dressing to chicken mixture; toss well.
  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper. Unroll dough on cookie sheet. Bake 14 to 16 minutes or until crust is golden brown. Remove to cooling rack; cool 5 minutes. Tear crust into bite-size pieces; set aside.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 5 to 7 minutes, stirring occasionally or until chicken is no longer pink in center and onion starts to caramelize. Stir in cranberries; cook an additional 2 to 3 minutes. Place chicken mixture in large serving bowl. Keep warm. Wipe out skillet.
  • 3 In same skillet, add remaining 2 tablespoons oil; heat over medium heat. Add bread pieces; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 2 to 5 minutes, stirring frequently until golden brown and toasted.
  • 4 Add romaine, bread pieces and dressing to chicken mixture; toss well.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1320mg
1320%;
Total Carbohydrate
70g
70%
(Dietary Fiber
4g
4%
  Sugars
18g
18%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
2%;
Calcium
2%;
Iron
20%;
Exchanges:
2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.