Chicken & Mozzarella Panzanella

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 oven to 425 degrees fahrenheit.
2. Use scissors to cut open the package of chicken (a) and place on a plate. Season the chicken on both sides with a generous pinch of salt & pepper. Heat a skillet or sauté pan 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. Place the chicken in the pan. Sear for 2 minutes, then use tongs to flip the chicken over and sear the other side for 2 minutes. (If you are preparing 4+ servings, sear on both sides for 3 minutes). After searing, put the skillet of chicken into your preheated 425 degree oven and bake for 7 minutes.
3. When the chicken has finished baking, remove the skillet from the oven and place the chicken on a cutting board to rest.
4. Put the pan you were using back on the stovetop over medium-high heat. Add 1 tsp of olive oil to the pan. Pour the ramps, asparagus, leeks and tomatoes (b) into the pan. Season with a pinch of salt and pepper. Saute the vegetables for 30 seconds. Add the garlic sourdough croutons (c) to the pan of vegetables. Cook for 30 seconds, stirring constantly.
5. Turn off the heat but keep the pan on the burner. Add the mozzarella (d) to the pan and spoon 1/2 of the sofrito (e) over the mozzarella, croutons, and vegetables. Stir well to incorporate everything together. Taste and add more salt and pepper if you wish.
6. Spoon the ramp puree (f) in the middle of each of your serving plates. Use the back of a dinner spoon to spread the puree into a long thick line or smear.
7. Spoon the panzanella mixture on top of the ramp puree. Cut the chicken into 1/2 inch thick slices and place on top. Spoon the remaining sofrito over the chicken.