Cooking Chicken for Fun and Profit

(Page 8 of 8)

July/August 2009
Jean Teller 
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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. Yields 4 servings.

RELATED CONTENT

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.
Senior Associate Editor Jean Teller enjoys attending the National Chicken Cooking Contest, and tasting the best cuisine an area has to offer, no matter where the contest takes place.
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