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Home > Recipes
Recipes from Pilgrim's Kitchen
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Roasted Chicken with Sweet Potato Panzanella and Chutney Dressing
Devon Delaney Princeton, NJ
Ingredients:
1 1/2 pounds boneless, skinless chicken breast, cut in 11/2 inch cubes
1 large round loaf country-style bread
2 medium sweet potatoes, peeled, cut in 1/2 inch cubes
3 tablespoons olive oil
2 tablespoons crushed rosemary
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon coarse salt
1 teaspoon pepper
1 cup pepitas
1 cup chopped smoked mozzarella cheese
1/2 cup dried cranberries
1 cup chopped scallions
1 cup julienne roasted red peppers
Chutney Dressing: recipe follows
Directions:
Make 1/2 inch deep cut horizontally across top of bread and hollow to form a large bowl, taking care not to break through sides or bottom crust. Cut removed bread into crouton size cubes and place on baking sheet in 425 degree F. oven until brown; set aside. Coat chicken and potatoes with olive oil and sprinkle with rosemary, cumin, ginger, salt and pepper. Place in roasting pan and bake in 425 degree F. oven about 20 minutes or until fork tender. In small frypan over medium hot heat, place pepitas and cook until puffed and golden, about 3 minutes. Remove to plate to cool. In small bowl, mix together mozzarella, cranberries, scallions and red pepper. In large bowl, gently toss chicken, potatoes, red pepper mix and croutons with enough of the Chutney Dressing to coat. Transfer salad to hollowed bread, top with pepitas and serve with extra dressing on the side. Makes 4 servings.
Chutney Dressing: In small saucepan, place 1/3 cup balsamic vinegar, 1/4 cup mango chutney, 1 tablespoon Dijon mustard and 2 minced cloves garlic. Heat over medium heat until warm, remove from heat and whisk in 1/3 cup olive oil. |
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