Chicken with Stone Fruit Panzanella

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon capers 
• 3 tablespoons olive oil extravirgin
• 4 ounce bread french cut into 1/2-inch cubes ( 2 cups)
• 0.3 cup basil fresh thinly sliced
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 0.3 cup kalamata olives pitted halved ( 8 olives)
• 0.3 cup juice of lemon fresh
• 1 cup nectarines peeled finely chopped ( 1 nectarine)
• 1 cup peaches peeled finely chopped ( 1 peach)
• 1 cup plum tomatoes diced ( 3 tomatoes)
• 2 tablespoons onion red chopped
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.7 cup shallots minced
• 24 ounce chicken breast halves boneless skinless
• 3 tablespoons sugar divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• ziploc bags

Directions

1. Preheat oven to 45
2. To prepare panzanella, place bread in a single layer on a baking sheet.
3. Bake at 450 for 4 minutes or until toasted.
4. 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.
5. Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl.
6. 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.
7. Add vinegar mixture to peach mixture; toss gently to combine.
8. Let stand 30 minutes. Toss with bread just before serving.
9. 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.
10. Remove chicken from bag; discard marinade. Saut chicken in a large nonstick skillet over medium-high heat. Slice chicken; serve with panzanella.
11. Garnish with thyme sprigs, if desired.