Saturday, October 2, 2010

Lemon and Basil Chicken

After making the lemon and basil spaghetti a few weeks ago, I decided I loved the flavor combination! It tastes so fresh and since our weather hasn't quite started feeling like Fall yet, I decided to try out this recipe from For the Love of Cooking.

2 boneless, skinless chicken breasts
Juice and zest of one lemon
3 tbsp of fresh basil, chopped (divided)
2 cloves of garlic, minced
2 tbsp olive oil (divided)

Place chicken breasts in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tbsp of olive oil, lemon zest, lemon juice, 2.5 tbsp of fresh basil salt, pepper, and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours.

Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tbsp of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat rest for 5 minutes. Garnish with the last half tbsp of fresh basil and extra lemon. Enjoy!

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