Recipe from the 2009 National Chicken Cooking Contest

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	Warm Lemon Chicken over Panzanella Salad with Basil Aioli Susan Cortesi Northbrook, IL 2009 Finalist
	(Representing the East North Central region) 4 boneless, skinless chicken breast halves 1/3 cup freshly squeezed 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-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 ounces sharp provolone cheese, cut in 1/2-inch cubes Hot Dressing: recipe follows Basil Aioli: recipe follows 1/2 cup torn fresh basil leaves 1/4 cup toasted pine nuts 2 basil sprigs 2 lemon slices 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. 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. Makes 4 servings. Hot Dressing: In small saucepan, heat 1/4 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 1/4 cup red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons Dijon mustard; 1/2 teaspoon lemon zest; 1/2 teaspoon salt; and 1/4 teaspoon cracked black pepper. Turn off heat and set aside. Basil Aioli: In bowl of food processor or blender, place 1/2 cup mayonnaise; 1/4 cup chopped fresh basil leaves; 1/2 teaspoon fresh lemon zest; 2 teaspoons freshly squeezed lemon juice; and 1/4 teaspoon salt. Pulse or blend to mix well and finely chop basil; remove to small bowl, cover and refrigerate.