Warm Lemon Chicken over Panzanella Salad with Basil Aioli

• From: Eat Chicken

Ingredients

• 4 boneless, skinless chicken breast halves

• 1/3 cup freshly squeezed lemon juice

• 1/4 cup extra virgin olive oil

• 1 1/2 tsp kosher salt, divided

• 1/2 tsp cracked black pepper, divided

• 5 cups country Italian-style 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 cannelloni beans, drained and rinsed

• 5 oz sharp provolone cheese, cut in 1/2-inch cubes

• 1/2 cup torn fresh basil leaves

• 1/4 cup toasted pine nuts

• 2 basil sprigs

• 2 lemon slices

• Hot Dressing1/4 cup olive oil

• 2 cloves minced garlic

• 1/4 cup red wine vinegar

• 2 Tbs freshly squeezed lemon juice

• 2 tsp Dijon mustard

• 1/2 tsp lemon zest

• 1/2 tsp salt

• 1/4 tsp cracked black pepper

• Basil Aioli1/2 cup mayonnaise

• 1/4 cup chopped fresh basil leaves

• 1/2 tsp fresh lemon zest

• 2 tsp freshly squeezed lemon juice

• 1/4 tsp salt

A lemon juice and olive oil marinade helps to tenderize the chicken.

Directions

• Place chicken in large bowl. In small bowl, whisk together lemon juice and olive oil. Stir in ½ teaspoon salt and ¼ 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.
• Heat large grill pan over high heat. Remove chicken from marinade; discard marinade. Sprinkle with remaining 1 teaspoon salt and ¼ 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 to cutting board; cover with foil.
• Add bread crumbs to bowl of vegetables; 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 ½-inch slices and arrange over salad. Spoon Basil Aioli over top of chicken and garnish platter with basil sprigs and lemon slices.
• Hot Dressing:In small saucepan, heat ¼ cup olive oil over medium high heat. Add 2 cloves minced garlic and cook about 2 minutes to soften. Lower heat to medium and whisk in ¼ cup red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons Dijon mustard; ½ teaspoon lemon zest; ½ teaspoon salt; and ¼ teaspoon cracked black pepper. Turn off heat and set aside.
• Basil Aioli:In bowl of food processor or blender, place ½ cup mayonnaise; ¼ cup chopped fresh basil leaves; ½ teaspoon fresh lemon zest; 2 teaspoons freshly squeezed lemon juice; and ¼ teaspoon salt. Pulse or blend to mix well and finely chop basil; remove to small bowl, cover and refrigerate.