Quick Summer Dinner

Oven Baked Chicken and Panzanella

Despite our best efforts, Kevin and I are having a really busy summer. A quick, and easy meal is a great way to come together after a busy day. This meal was soooo simple, and soooo good!

Panzanella Salad‏

Salad:
1 loaf French bread

1 container of cherry tomatoes, sliced in half

1 ball, diced fresh mozzarella

1 bag baby arugala for garnish,

1/2 handful of chopped fresh basil (from our garden - yay!)

Dressing:

1/4 Cup Olive Oil

1/4 Cup Balsamic Vinegar

Salt and Pepper to taste

Cut bread in cubes and dry out in the oven - about 15 minutes at 375

Combine arugala, bread, tomatoes, basil, and cheese in large bowl. Combine olive oil, balsamic vinegar, pepper, and salt. Pour over contents in bowl and combine.

It's just that simple!

Oven Baked Chicken

There isn't a recipe for the chicken as much as a breading method I usually use.

First, I combine panko (I LOVE Panko!)

Second, I mix an egg or two with some milk and get the chicken throughly coated.
Then, I dip the chicken into the Panko mixture and bake at 375 degrees for about 20 minutes. Also, soooo simple!!