Warm Lemon Chicken over Panzanella Salad With Basil Aioli |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! Ingredients:
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 |
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.
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