Chicken With Stone Fruit Panzanella

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4 (1-ounce) slices French bread, cut into 1/2-inch cubes (about 2 cups)

Cooking spray

1 cup finely chopped peeled peach (about 1 peach)

1 cup finely chopped peeled nectarine (about 1 nectarine)

3 tablespoons sugar, divided

1 cup 1/2-inch diced plum tomato (about 3 tomatoes)

1/4 cup pitted kalamata olives, halved (about 8 olives)

1/4 cup thinly sliced fresh basil

2 tablespoons chopped red onion

1 tablespoon capers

3 tablespoons extravirgin olive oil

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

2/3 cup minced shallots

1/4 cup fresh lemon juice

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

4 (6-ounce) skinless, boneless chicken breast halves

Fresh thyme sprigs (optional)

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