OK, It is Saturday, not sure what to have. Jim had run out early to get breakfast food and I added salad  to his list.  No one wanted to go to the grocery store again,  so I pulled pork chops out of the freezer.  We had them with a big salad. I brazed them with my blueberry BBQ sauce that I also found in the freezer.  Spent the day planning menus and swimming. Sunday am we had prosciutto and French toast.  (Add bacon to the list)

I reverted to my Italian Cooking lesson book and fixed rosemary chicken and panzanella.  

Ingredients:

1whole chicken, cut into 10pieces (I used frozen chicken breasts)

EVOO

Fresh rosemary 

2 t chopped garlic

Salt

Black pepper

1C white wine

Directions:

1. I cut the chicken breasts in strips. As I had no skin, I sprayed the skillet with Pam.  (If using whole chicken, place in a cold skillet skin side down.)
2. Lightly drizzle oil over chicken.  Add generous amount of black pepper. Place sprigs of Rosemary between each piece of chicken and add the chopped 
3. Cover and place over high heat for 10 minutes. Turn chicken and add salt and more pepper. Return to high heat, covered, for another 8 to 10 minutes.
4. Turn check it again so the skin side is down for about five minutes.
5. Turn chicken one final time and add 1 cup of white wine, cover and cook and additional 15 minutes, uncovered.
6. If using a whole chicken the cooking time is about 30 minutes. It was much shorter for all the chicken breasts. This recipe turns out wonderful, juicy chicken.

Panzanella is a wonderful summertime treat. It is best to use it was really great tomatoes and fresh basil. What makes this Panzanella recipe better than most is they have you dry the bread and then soak it in water and squeeze out as much as you can. I hate getting Panzanella that someone's made and they didn't soak and squeeze.

Ingredients:

4 to 6 cups steel course country bread

2 spring onions

1 bunch of basil

2 large tomatoes

3 cloves of garlic

1 large peeled cucumber

Red wine vinegar

EVOO

Salt and pepper to taste

Directions:

1. Break the bread in small pieces and soak in water. When soft, squeeze out all of the water and put in another bowl.
2. Coarsely cut onions, Basil, and tomatoes and add to the bread.
3. Dice cucumbers and add to the mixture.
4. Mince garlic and add to the mixture.
5. Add vinegar, oil, salt, and pepper, mix.
6. Set aside for about 30 minutes before serving. May be made the day ahead and refrigerated.
7. Any of the above ingredients maybe increased or decreased to your individual taste.  

We we enjoy this meal very much. I would make this meal for company.  Picture is from the art exhibit in Venice.  i walked at least 10,00 0 steps to see it.