Chicken And Zucchini Bread Pudding

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Pour the bread pudding starter (a) into the pan. Season with a generous pinch of salt and pepper. Saute for 3 minutes, stirring occasionally.
3. After 3 minutes, pour the bread pudding starter into a mixing bowl (make sure to scrape all of the small bits out of the pan and into the bowl). Put the pan back on the stove but off the heat as you will use it later.
4. Pour the custard (b) into the bowl with the bread pudding starter. Stir the ingredients together with a wooden spoon. Place the foil cups (c) on a baking tray. Spoon the bread pudding mixture into the foil cups (the mixture should yield 2 cups / person).
5. Fill the baking tray halfway up with water. Put the tray into your preheated 425 degree oven and bake for 25 minutes. After 25 minutes, turn the oven down to 300 degrees and bake for 8-9 minutes (until the rest of the dish is complete).
6. As soon as you turn the oven down to 300 degrees, heat the skillet or saute pan you used in step #2 over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan.
7. Add the chicken (d) to the pan. Season with a pinch of salt and pepper. Use a wooden spoon to spread the pieces of chicken out in the pan. Cook for 2 minutes without stirring. Then flip the pieces of chicken over and add the shaved vegetables (e) to the pan. Lightly season with salt and pepper and cook for 2 minutes.
8. When the cook time is up, remove the pan from the heat and add the brown butter vinaigrette (f) to the chicken and vegetables. Mix well to combine the ingredients together.
9. Remove the bread pudding from the oven and place on your serving plates. Spoon the chicken and vegetables on top.