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Sunday, December 19, 2010

Sunday: Lemon-Basil Chicken with Basil Aioli

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon aioli)
Side Suggestions:  A salad and side of egg noodles complement the fresh lemon and basil flavors or basil & garlic flavors will pair nicely with this guest friendly dish.
Source: Cooking Light

  • 1/2  cup  chopped fresh basil
  • 1/3  cup  chopped green onions
  • 2  tablespoons  fresh lemon juice
  • 2  tablespoons  white wine vinegar
  • 1/2  teaspoon  lemon pepper
  • 1/4  teaspoon  freshly ground black pepper
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
Basil Aioli:
  • 1/4  cup  finely chopped fresh basil
  • 2  tablespoons  low-fat mayonnaise
  • 1  tablespoon  fresh lemon juice
  • 1 1/2  teaspoons  Dijon mustard
  • 3/4  teaspoon  bottled minced garlic
  • 1/2  teaspoon  olive oil
  1. To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  3. Add chicken to pan; cook 8 minutes on each side or until done.
  4. While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken. 

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