Mediterranean Chicken Salad

• 1 2/3 cups chicken stock
• 1/2 cup white wine
• 4 None chicken breast fillets
• 2 None medium yellow peppers, quartered, seeded
• 1 large loaf sourdough bread, crust removed, cut into 1/2 inch cubes
• 1/2 cup butter, melted
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh parsley leaves
• 7 oz baby arugula
• 9 oz teardrop tomatoes, halved
• 2 oz black olives
• None None Anchovy Dressing
• 4-5 sprigs fresh basil, leaves picked
• 1/2 cup extra virgin olive oil
• 2 tbsp finely grated Parmesan cheese
• 2 None anchovy fillets, drained
• 1 tbsp lemon juice

1. Preheat oven to 400u0b0F. Bring stock and wine to a boil in a medium saucepan. Add chicken and simmer, loosely covered, for 8 mins, turning once, until cooked through. Remove chicken from pan and let stand for 10 mins. Slice.
2. Meanwhile, roast peppers, skin side up, until skin blisters and blackens. Cover peppers with plastic wrap for 5 mins then peel skin and slice peppers thinly.
3. Divide bread between 2 baking trays. Drizzle with melted butter, garlic and parsley and toss gently to coat. Bake for 10 mins, or until lightly browned.
4. Meanwhile, combine arugula, tomatoes, olives, chicken and peppers on a serving platter.
5. To make the dressing, combine basil, oil, Parmesan, anchovies and lemon juice in a blender and blend until smooth. Pour over salad just before serving and sprinkle with croutons.

chicken stock, white wine, chicken, yellow peppers, bread, butter, garlic, parsley, baby arugula, teardrop tomatoes, black olives, anchovy dressing, basil, extra virgin olive oil, parmesan cheese, anchovy, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/35018 (may not work)