This recipe comes from Bon Appetit magazine, and while it’s a keeper, there are two things I’d change. First, I would just use boneless chicken breasts without the skins and dredge them in flour instead of having to cut the bones and cartilage out of bone-in meat. Too much work for me. Second, I cooked both breasts at once. I don’t see the benefit of doing one at a time. In this photograph, you can hardly see the two large chicken breasts, but they are there,  surrounded by roasted potatoes and topped with the refreshingly tangy panzanella. Enjoy!

1/4 small onion, thinly sliced (I used 1/2 of the onion)

3 Tbsp. distilled white vinegar, divided

Kosher salt, freshly ground pepper

6 Tbsp. olive oil, divided

1 cup torn country-style bread

2 skin-on, bone-in chicken breasts

2 Tbsp. vegetable oil

1 lb. cherry tomatoes

Pinch of sugar

3/4 cup parsley leaves with tender stems

Combine onion and 2 Tbsp. vinegar in a small bowl. Season with salt and pepper; set aside.

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5-8 minutes. Transfer to a medium bowl. Wipe out skillet.

Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4″ thick; season with salt and pepper.

Heat 1 Tbsp. vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

Cut half of tomatoes in half. Heat 2 Tbsp. olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 Tbsp. vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss. Serve chicken with panzanella spooned over.