Chicken With Stone Fruit Panzanella

• Panzanella:
• 4 (1-ounce) slices French bread, cut into 1/2-inch cubes (about 2 cups)
• Cooking spray
• 1 cup finely chopped peeled peach (about 1 peach)
• 1 cup finely chopped peeled nectarine (about 1 nectarine)
• 3 tablespoons sugar, divided
• 1 cup 1/2-inch diced plum tomato (about 3 tomatoes)
• 1/4 cup pitted kalamata olives, halved (about 8 olives)
• 1/4 cup thinly sliced fresh basil
• 2 tablespoons chopped red onion
• 1 tablespoon capers
• 3 tablespoons extravirgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Chicken:
• 2/3 cup minced shallots
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• Fresh thyme sprigs (optional)

1. Preheat oven to 450u0b0.
2. To prepare panzanella, place bread in a single layer on a baking sheet. Bake at 450u0b0 for 4 minutes or until toasted.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat; add peach, nectarine, and 1 tablespoon sugar. Cook 2 minutes or until chopped fruit is lightly browned, stirring the mixture frequently.
4. Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl. Combine 2 tablespoons sugar with olive oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Add vinegar mixture to peach mixture; toss gently to combine. Let stand 30 minutes. Toss with bread just before serving.
5. To prepare chicken, combine shallots and next 5 ingredients (shallots through 1/8 teaspoon black pepper) in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade. Saute chicken in a large nonstick skillet over medium-high heat. Slice chicken; serve with panzanella. Garnish with thyme sprigs, if desired.

panzanella, bread, cooking spray, peeled peach, peeled nectarine, sugar, tomato, kalamata olives, fresh basil, red onion, capers, extravirgin olive oil, red wine vinegar, salt, black pepper, chicken, shallots, lemon juice, parsley, thyme, salt, black pepper, skinless, thyme

Taken from www.myrecipes.com/recipe/chicken-with-stone-fruit-panzanella (may not work)