Grilled Chicken Panzanella Salad

action so of course we have to eat in about 20 minutes so i got 15 minutes and i got 15 dollars

What are you going to eat? I'll tell you what I'm going to eat. I'm eating a grilled chicken panzanella salad

All you need is some chicken cutlets. Get some smaller ones so you can help with your time

I've got some oil, some salt, and some pepper, and I'm going to get this straight away on the pan

See, we like to do things a little differently around here on the Paladin Network. I can't just cook you a nice dinner

I have to do it in 15 minutes. This chicken has to get up to 165, and I want to do it quickly

so I'm gonna use a trick that I learned from the restaurant. I'm gonna put a heavy pan on top of my chicken

See, let's squirt this so it doesn't stick. I've got a cast iron skillet

I'm gonna put my foil down. I'm gonna use this as a press

I'm gonna grill some bread. Have y'all ever had bread in a salad? I never did until I started traveling and eating at different restaurants

A bread salad is kind of a thing. So I've got what people call peasant bread, I guess

We've got a, our local market here really makes fresh bread out of their bakery

And I love to get it. And this is the perfect consistency for grilled bread

It's nice and thick and hearty. I'm gonna oil and salt and pepper this bread as well

and get it right on the grill. I'm using a different vegetable today than I usually use

I using fennel It kind of reminds me of celery a little bit I gonna save the tips just like I do celery but instead of all the flavor in the tips I going to use these to decorate the salad

I'm going to be using the heart of the fennel, which is the bottom today. See if I can squeeze my bread on here

Now, if you're going to press your chicken down, you've got to be aware that you're pressing your chicken down

You don't want to walk away and leave it because we're going to be speeding up the cooking time

You see how it's already gone all the way halfway up the chicken? You've got beautiful grill marks on it

I'm going to flip it. I'm going to put my press back on there. Y'all know that I love to put everything into one bowl and make it at the same time

because it makes it easier for moms and dads and whoever you're cooking for

I'm going to take the tips off this fennel. I'm going to take the root off the bottom

and usually when you see this, it's done in rings or bigger pieces, so I'm going to cut it down the

side. Oh, it smells so good. I'm going to leave this a little bit larger, so I'm going to cut it

thin. Hey, y'all know there's a big trend now where the men are doing the cooking in the house

and traditionally, you think about dads in a grill, right? But I think as food has become

more of a thing. The men want to get in on some of the fun, too. And there's really no place

that makes me happier than being in the kitchen, because when you're cooking for your family

you're putting your time and effort into something, and people that you love get that habit

I love spending time in the kitchen with Jack, because it was such a special time for me when

I was growing up, being in the kitchen with my mom. And that's kind of when the family stories

come out because all the recipes have got family history tied to them But there generational changes in everything My mom doesn cook like my grandmother Paul cooked and I don cook like my mom cooked As you learn more things

and, you know, farm-to-table is kind of a big, kind of a buzzword now

but my grandmother Paul was doing farm-to-table, and she just called it lunch

We used to get vegetables out of her back garden, and they would go from her farm to her table

Nothing tastes as good as a fresh vegetable. So I'm going to add heirloom tomatoes to this

I've got some raisins. I'm going to plump these raisins up with a little bit of warm water while we're waiting

Just to make them big and juicy and plump. I'm using golden raisins today

I like golden better than I like the black raisins for some reason

You got eight and a half minutes left. You got loads of time, Jamie. This might be $15 and 11-minute dinner after all

You see, y'all, these big heirloom tomatoes are so pretty, and they're just, you can tell that this is not grown in a hothouse

If you've got a knife that's not real sharp, take the tip and just pierce the skin

and that'll give your knife a spot to get into, and that way you're not crushing your tomato down

All you need is a little kickstart and that'll help you cut your fresh soft tomatoes

I did not know that. All those fancy chefs you work with, Gordon

you've never seen that before? Never seen it. I always just destroy the tomato

I didn't always have time to keep the sharpest knives in the restaurant, so I learned that trick

working at the Lady and Sons. Some fresh, I'm going to use some nice coarse salt

on our tomatoes. Let's take our bread off. Let's do it. Come on, Jamie

I'm gonna take my press off, and I just gonna let these finish up here to keep them nice and warm while we put the rest of our salad together I using arugula salad It a peppery lettuce I love it so much So my tomatoes are going right

on top. We've got my heirloom tomatoes. Let's get our raisins in here

Look how beautiful. You notice that all the food that I cook here on Dad's Dinner Time is so pretty

Pretty food is second only to good food. I think it makes a big difference if you can present something that is just pretty to look at

and it tastes good before you even put it in your mouth. I'm going to cube this up

It's almost, I guess you could say it's like a crouton. Warm seasoned bread right on top

Now let's put our fennel in. Three and a half minutes left there, Jamie, bud. Got three and a half minutes, y'all

We're in good shape. Are you sweating yet? Never sweat. Okay. Let's toss this

I'm going to put a little sherry vinegar on it just for kind of a good flavor

Now I'm going to put some cheese on. I'm using a ricotta salada today

Look how pretty that is, and it crumples right up. Man, that is beautiful

Okay, let's plate it up. Make sure that you get some of all the goodies

So I'm going to slice this chicken breast and lay it right on top. 15 minutes and $15

Put a piece of this on the side. So it's 300 calories, y'all

It's under $2.50 a serving. It took me 15 minutes, and it tastes like a million dollars

Y'all stick with me, and I'll have your dad's dinner time in good shape

Mmm. you