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Balsamic Chicken Cranberry Panzanella

(3)
  4 reviews
  • 20 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
    67
  • Facebook
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  • Save
    396
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    1K

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

Bake-Off® Contest 46, 2013
Kalani Allred
Loomis, California

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
1320mg
55%
Total Carbohydrate
70g
23%
Dietary Fiber
4g
16%
Sugars
18g
Protein
18g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
20%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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