Lemon and Basil Chicken Breasts
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* 2 boneless, skinless chicken breasts, trimmed of any fat
* Juice of one lemon
* 3 tablespoons of fresh basil, chopped (divided)
* 2 cloves of garlic, minced
* 2 tbsp olive oil (divided)
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons 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 tablespoon 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 at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.
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