Skillet Chicken and White Bean Panzanella Salad

Name: Skillet Chicken and White Bean Panzanella Salad
Ingredients: 6 ounces, French bread or Italian bread, cut or torn into 1/2- to 3/4-inch cubes (about 4 cups) (see note); 1/2 cup, extra-virgin olive oil; , Salt and ground black pepper; 3 (5- to 6-ounce), boneless, skinless chicken breasts, trimmed and lightly pounded to a uniform thickness (see illustration below); 3 tablespoons, red wine vinegar; 1 1/2 pounds, tomatoes, cored and chopped medium, seeds and juice reserved (see note); 1 (15-ounce) can, cannellini beans, drained and rinsed; 1 small, red onion, halved and sliced thin; 1/4 cup, chopped fresh basil leaves; 3 ounces, baby arugula (about 3 cups); 2 ounces, Parmesan cheese, shaved into thin strips using a vegetable peeler (1/2 cup)

Main Courses
Beans
Chicken
Vegetables
Salads

This classic Italian dish may be the best bread salad you’ve never heard of.

SERVES 4 to 6

TIME 1 hour

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