Anita Lo'S Pan-Roasted Chicken Breast With Broccoli Panzanella

• 1 small head broccoli, florets cut off, stems saved for another use
• 7 tablespoons olive oil, divided
• 1 pinch salt and black pepper
• 1 chicken breast, skin on
• 1/2 lemon, juice and zest
• 1/2 teaspoon anchovy paste
• 1 small clove garlic, pasted
• 1 pinch red pepper flakes
• 3 large leaves basil
• 2 tablespoons diced red onion
• 1 1/2 cups loose cubed stale French bread
• Freshly grated Parmesan cheese

1. Preheat oven to 425u0b0F.
2. Mix broccoli with 2 tablespoons of the olive oil, then season with salt and pepper. Place on a baking sheet and put in the oven.
3. In the meantime, heat a saute pan (preferably ovenproof) on high. Pat the chicken dry using a clean paper towel, then season with salt and pepper on both sides. Add 2 tablespoons of olive oil to the pan and, when smoking, add the chicken, skin side down. Leave on the heat for 30 seconds, then place the saute pan with the chicken in the oven with the broccoli. (If you don't have an ovenproof pan, just place the chicken in a separate roasting dish.)
4. Bake 5-6 minutes or until skin is browned, bubbly, and crisp, then turn. Turn the broccoli at this point as well. Bake another 6 minutes, until just cooked through. Remove both the broccoli and the chicken and set aside on a warm plate. The broccoli should be browned in places. Cut into bite-size pieces.
5. In a large bowl, mix the lemon juice and anchovy paste with the garlic and whisk in the remaining 3 tablespoons of olive oil. Add the red pepper flakes, basil, and red onions, then the bread cubes and broccoli, and toss. Taste and adjust seasoning as needed. Serve with grated Parmesan over the top alongside the chicken.

head broccoli, olive oil, salt, chicken, lemon, anchovy paste, clove garlic, red pepper, basil, red onion, bread, parmesan cheese

Taken from food52.com/recipes/78121-anita-lo-s-pan-roasted-chicken-breast-with-broccoli-panzanella (may not work)