Warm Lemon Chicken over Panzanella Salad With Basil Aioli

Sharon123's Note:

Submitted by Susan Cortesi, from Northbrook, IL.She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council. This is a winner!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breast halves
• 1/3 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon cracked black pepper, divided
• 5 cups country Italian bread, cut in 1-inch cubes
• 1/2 cup chopped red onion
• 1 English cucumber, cut in 1/2-inch slices and then quartered
• 2 medium plum tomatoes, cored and cut in 1/2-inch pieces
• 1/2 cup large black olives, halved
• 2 cups cannellini beans, drained and rinsed (or Great Northern beans)
• 5 ounces sharp provolone cheese, cut in 1/2-inch cubes

Hot Dressing

• 1/4 cup olive oil
• 2 minced garlic cloves
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Basil Aioli

• 1/2 cup mayonnaise
• 1/4 cup chopped fresh basil leaf
• 1/2 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt

Garnishes

• 1/2 cup torn fresh basil leaf
• 1/4 cup toasted pine nuts
• 2 basil sprigs
• 2 lemon slices

Directions:

1. Place chicken in large bowl. In small bowl, whisk together lemon juice and olive oil. Stir in 1/2 teaspoon salt and 1/4 teaspoon cracked pepper. Pour mixture over chicken; cover and refrigerate 30 minutes. Spread bread cubes on two baking pans and toast in 400° F oven about 8 minutes. Set aside to cool. In large bowl, place red onion, cucumber, tomatoes, olive, cannelloni beans and provolone cheese.
2. Heat large grill pan over high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Place chicken on hot grill pan, lower heat to medium high and cook about 8-9 minutes. Turn chicken and cook about 10-12 more minutes or until thermometer reaches 165°F Remove chicken to cutting board; cover with foil. To bowl of vegetables, add bread cubes; stir to mix well. Reheat dressing over high heat about 1 minute; pour over bread mixture and toss to coat. Sprinkle with torn basil leaves; toss again and arrange on serving platter. Sprinkle with toasted pine nuts. Slice chicken crosswise into 1/2-inch slices and arrange over salad. Spoon Basil Aioli over top of chicken and garnish platter with basil sprigs and lemon slices.
3. Hot Dressing:.
4. In small saucepan, heat olive oil over medium high heat. Add minced garlic and cook about 2 minutes to soften. Lower heat to medium and whisk in red wine vinegar; freshly squeezed lemon juice; Dijon mustard; lemon zest; salt; and cracked black pepper. Turn off heat and set aside.
5. Basil Aioli:
6. In bowl of food processor or blender, place mayonnaise; chopped fresh basil leaves; fresh lemon zest; freshly squeezed lemon juice; and salt. Pulse or blend to mix well and finely chop basil; remove to small bowl, cover and refrigerate.