Warm Roast Chicken and Bread Salad with Arugula

Name: Warm Roast Chicken and Bread Salad with Arugula
Ingredients: 6 ounces, Italian bread or French bread, cut or torn into 1-inch cubes (about 4 cups); 3 tablespoons, olive oil; , Salt and ground black pepper; 2 , split bone-in, skin-on chicken breasts (10 to 12 ounces each), trimmed; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/2 teaspoon, minced fresh thyme leaves; 2/3 cup, low-sodium chicken broth; 1 tablespoon, red wine vinegar; 4 ounces, baby arugula (about 7 cups lightly packed); 1 , medium ripe tomato, cored, seeded, and chopped medium; 1 tablespoon, pine nuts, toasted; , Shaved Parmesan cheese (for serving)

Main Courses
Chicken
Salads

Bread toasted under chicken breasts absorbs the flavorful drippings from the chicken.

SERVES 2

This is a members' feature.