Step 1

1 Prepare the ingredients & make the sauce Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), mascarpone, and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be.

Step 2

2 Cook & slice the chicken Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 3

3 Make the croutons Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

Step 4

4 Wilt the spinach In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.

Step 5

5 Make the panzanella & serve your dish In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the sauce. Enjoy!