Lemon-Basil Chicken with Basil Aioli

This was a welcome burst of flavor on a cold winter evening.  The aioli combined the sharp citrus ping of lemon with the pungent taste of minced garlic.  Meanwhile, the gently carmelized surface of the chicken breast provided a striking contrast in texture.  This was delicious over a simple bed of egg noodles, with a glass of chardonnay.



  • 1/2 cup chopped fresh basil
  • 1/3 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/2 tablespoon lemon pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6 ounce) boneless, skinless 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 extra virgin olive oil


To prepare chicken:  Combine first 6 ingredients (basil through black pepper) in a large bowl.  Place chicken breast halves in bowl, turn to coat.  Allow chicken to marinate for up to 30 minutes.

Heat a large, non-stick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken to pan; cook 8 minutes on each side, or until done.

While chicken cooks, prepare aioli.  Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk.  Serve with chicken.

Yield:  4 servings (serving size:  1 chicken breast half and 1 tablespoon aioli)


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