Warm Lemon Chicken Over Panzanella Salad With Basil Aioli

Total Time: 1 hr Preparation 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
• 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
• 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
• 1/2 cup torn fresh basil leaf
• 1/4 cup toasted pine nuts
• 2 basil sprigs
• 2 lemon slices

Recipe

• 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.