Pesto-Rubbed Chicken with Panzanella

Pesto-Rubbed Chicken with Panzanella

Pesto-Rubbed Chicken with Panzanella

Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.Todd Coleman

Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

Pairing Note: Refreshing and bracingly dry, Punta Crena Pettirosso Frizzante 2009 ($19) is a delicious pink bubbly, perfect for this summer dish.

**Correction: August 1, 2011_ An earlier version of this recipe stated in step 4 that the incorrect amount of olive oil to use in the vinaigrette. The correct instruction is to whisk together the remaining olive oil (½ cup minus 2 tbsp.) with the vinegar, roasted garlic, lemon juice, and zest._