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    You are in: Home / Italian / Warm Lemon Chicken over Panzanella Salad With Basil Aioli Recipe
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    Warm Lemon Chicken over Panzanella Salad With Basil Aioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    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!

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    Units: US | Metric

    Hot Dressing

    Basil Aioli



    1. 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. 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. 3
      Hot Dressing:.
    4. 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. 5
      Basil Aioli:
    6. 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.

    Ratings & Reviews:


    Nutritional Facts for Warm Lemon Chicken over Panzanella Salad With Basil Aioli

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 849.0
    Calories from Fat 503
    Total Fat 55.9 g
    Saturated Fat 12.4 g
    Cholesterol 100.5 mg
    Sodium 1871.4 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 8.3 g
    Sugars 6.5 g
    Protein 48.1 g

    The following items or measurements are not included:

    Italian bread


    basil sprigs

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