Panzanella with Aromatized Chicken Breasts

Method

1. Prepare the thyme: remove leaves from stems, chop finely. Mix with salt and pepper.
2. Coat the chicken breasts with the thyme mixture.
3. Heat a drizzle of olive oil in a pan over low-medium heat. Cook the chicken for 4-5 minutes per side until cooked through. Let cool.
4. Remove crust from stale bread and cut into 1 cm cubes. Soak in a mixture of water and apple cider vinegar for about 20 minutes. Squeeze out excess liquid.
5. Prepare cucumber: cut off ends, peel, halve lengthwise, remove seeds with a spoon, then slice thinly (2-3 mm).
6. Prepare tomatoes: halve, remove stem and seeds, cut into wedges then halve the wedges.
7. Prepare red onion: peel and slice very thinly. Soak in water and apple cider vinegar for 10 minutes, then drain.
8. When the chicken is cool, cut into small cubes.
9. Assemble: in a large bowl, combine bread, chicken, tomatoes, cucumber, onion, and fresh basil leaves (torn by hand). Season with salt, pepper, apple cider vinegar, and extra virgin olive oil. Mix well.
10. Cover with plastic wrap and refrigerate for at least 1 hour before serving.