Pan Roasted Chicken with Butternut Pumpkin Panzanella
  • Prep time: 35 minutes
  • Calories: 770
This recipe boasts pan-roasted free range chicken breast served on a bed of butternut panzanella - a traditional Italian salad usually made from old bread and tomatoes. We have made a seasonal adjustment to incorporate local butternut pumpkin and red capsicum that is in its prime right now, packed with natural flavour.
  • 2 of Chicken Breast (skin on)
  • 1 of Shallot
  • 1 Small Bunch of Flatleaf Parsley
  • 400 g of Butternut Pumpkin
  • 1 of Focaccia Panini
  • 2 Tsp of Red Wine Vinegar
  • 1 of Red Capsicum (small)
  • 20 g of Parmesan (Shaved)
  • 1 of Carrot

Prepare Ingredients:

Preheat oven to 200°C. Pat chicken dry with paper towel. Peel shallot and thinly slice. Roughly chop parsley leaves, discarding stems. Cut panini into 1 cm cubes. Medium dice pumpkin into 112 cm pieces, discarding skin. Peel and medium dice carrot. De-seed capsicum and cut into 112 cm pieces.

Roast Vegetables:

Line a baking tray with baking paper. Put pumpkin, carrot and capsicum in a bowl, drizzle lightly with olive oil and salt, toss to combine. Place on tray in a single layer and bake for 15-20 minutes or until tender. Then in a large bowl, whisk together red wine vinegar and 2 Tbsp olive oil to make a vinaigrette. Taste, add salt and pepper as needed.

Pan Roast Chicken:

Heat olive oil in a medium frypan over medium heat. Season chicken on both sides with salt and pepper. When oil is shimmering, add chicken, skin-side down, and cook until skin is golden and easily lifts off pan, about 6 minutes. Flip and cook chicken until cooked through and no longer pink, about 5-6 minutes more. Remove chicken from pan and set aside.

Bake Croutons:

While chicken cooks, on a baking tray, toss panini cubes and sliced shallots with olive oil, salt and pepper. Arrange in a single layer and bake, about 8 minutes or until golden and crisp.

You Plate It:

Add parsley, roasted veg, shallots, parmesan and croutons to the bowl with vinaigrette and toss to coat. Taste and add salt and pepper as needed. Cut chicken into 212 cm slices. Divide panzanella and chicken evenly between plates. Enjoy!