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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