Warm Lemon Chicken over Panzanella Salad With Basil Aioli

• 4 boneless skinless chicken breast halves
• 13 cup fresh lemon juice
• 14 cup extra virgin olive oil
• 1 12 teaspoons kosher salt, divided
• 12 teaspoon cracked black pepper, divided
• 5 cups country Italian bread, cut in 1-inch cubes
• 12 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
• 12 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
• 14 cup olive oil
• 2 minced garlic cloves
• 14 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 teaspoon lemon zest
• 12 teaspoon salt
• 14 teaspoon cracked black pepper
• 12 cup mayonnaise
• 14 cup chopped fresh basil leaf
• 12 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 14 teaspoon salt
• 12 cup torn fresh basil leaf
• 14 cup toasted pine nuts
• 2 basil sprigs
• 2 lemon slices

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

chicken, lemon juice, extra virgin olive oil, kosher salt, cracked black pepper, country italian bread, red onion, cucumber, tomatoes, black olives, cannellini beans, provolone cheese, olive oil, garlic, red wine vinegar, lemon juice, mustard, lemon zest, salt, cracked black pepper, mayonnaise, fresh basil leaf, lemon zest, lemon juice, salt, basil leaf, nuts, basil, lemon slices

Taken from www.food.com/recipe/warm-lemon-chicken-over-panzanella-salad-with-basil-aioli-376848 (may not work)