Plummelo

Ingredients (yields Serves 3 servings)

• 1 large ciabatta bread
• 4 large russet (baking) potatoes (about 1 3/4 pounds total), peeled
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large onion, peeled and coarsely grated
• 2 ounces baby arugula, washed and spun dry
• 4 large eggs, lightly beaten
• 1 1/2 teaspoons anchovy paste
• 5 scallions, white and green parts only, thinly sliced
• 12 sun-dried tomatoes, in oil
• 1/2 cups (loosely packed) fresh flat-leaf parsley leaves, roughly chopped
• 1 teaspoons Dijon mustard
• 4 tablespoons all-purpose flour
• 2 to 3 ounces Parmesan, shaved
• 1 tablespoons kosher salt
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoons freshly ground black pepper
• 2 split (1 whole) chicken breasts, bone in, skin on
• 9 tablespoons canola oil
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cups good mayonnaise
• 4 ounces thinly sliced pancetta
• 1 cloves large garlic , chopped

Cooking Instructions

For cooking instructions, please visit foodnetwork.com