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Ingredients
- 3 cups croutons, ground up in a food processor, or use breadcrumbs
- 3/4 cup grated Parmigiano Reggiano cheese
- 1 tablespoon dried oregano
- 2 springs of thyme, leaves pulled off
- 1 sprig of rosemary, leaves pulled off and finely chopped
- Salt and freshly ground black pepper
- 1 large, gallon-size re-sealable plastic bag
- 1 whole chicken, cut into 10 pieces
- 2 tablespoons red wine vinegar
- 2 cloves garlic, chopped
- 8 basil leaves, chopped
- 1/4 cup extra-virgin olive oil (EVOO)
- 3 vine-ripe tomatoes, seeded and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 heart of romaine lettuce, cleaned and chopped
Yield
Serves: 4 servings
Preparation
Preheat the oven to 400F.
Mix the ground croutons, Parmigiano, oregano, thyme, rosemary, salt and pepper in the plastic bag and toss to combine.
Add the chicken, a couple pieces at a time, seal the bag and give it a good shimmy-shake to coat the chicken.
Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.
Into a container with a lid, add the red wine vinegar, garlic, basil and EVOO. Place the lid on tight, and give it a good shimmy to mix it up. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad.
Season with salt and pepper, toss to coat and serve alongside the chicken.