Recipe: Quick Chicken Panzanella

The inexpensive roasted chicken at the grocery store is one of the best inventions ever, in my book.

It makes recipes like this one from Better Homes and Garden fast and convenient.

Quick Chicken Panzanella

Yield: 4 servings

1 14-1/2-oz. can diced tomatoes with green pepper, celery, and onions

3 tablespoons olive oil

1 2- to 2-1/4-pound whole roasted chicken

4 cups cubed Italian bread

2 medium cucumbers, halved lengthwise and sliced

1 cup torn fresh basil or spinach

Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces.

In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture.

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