<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. In 18&amp;quot; by 12&amp;quot; jelly-roll pan, arrange bread cubes in single layer, without spaces between cubes. Drizzle 1 tablespoon oil over bread and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. In large bowl, combine chicken, onion, garlic, thyme, oregano, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1 tablespoon oil. Toss until well mixed. Arrange chicken pieces in single layer on top of bread, spacing 1/2 inch apart; scatter onion mixture over chicken and bread. Roast 30 minutes. Scatter olives over chicken and bread. Roast 5 minutes longer or until juices run clear when chicken is pierced with tip of knife. With spatula, transfer chicken mixture on croutons to large platter. Garnish with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9379/chicken-croutons-olives-onions-recipe/?src=shelter_footer>