Lemon Basil Chicken
This awesome recipe is courtesy of Jen Ozick. Read more about her here.
4 (6oz) boneless, skinless, chicken breast halves
2 Tbsp fresh basil, finely chopped
1 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp spicy mustard
1 lemon, juiced
Dash ground black pepper
Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.
In a plastic food storage bag, combine the basil, olive oil, garlic, mustard, lemon, and salt and pepper. Seal bag and shake well. Add the chicken. Seal and shake again. Refrigerate 2 to 4 hours.
Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through.
Nutrition Facts: Calories: 314; Protein: 52.9g; Fat: 9.2g; Carbohydrates: 1g.
Did you know!
The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold. India tops the production list with about 16% of the world’s overall lemon and lime output!