Lemon-Basil Chicken Breasts

Name: Lemon-Basil Chicken Breasts
Ingredients: 12 cup fresh lemon juice; 12 cup olive oil; 12 cup chopped fresh lemon basil or 12 cup regular basil; 3 green onions, chopped; 2 tablespoons white wine vinegar; 12 teaspoon fresh ground black pepper; 4 boneless skinless chicken breast halves (1/2-inch thick); 1 tablespoon olive oil; hot cooked rice

9 ingredients

7 steps

Ingredients

12 cup fresh lemon juice
12 cup olive oil
12 cup chopped fresh lemon basil or 12 cup regular basil
3 green onions, chopped
2 tablespoons white wine vinegar
12 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves (1/2-inch thick)
1 tablespoon olive oil
hot cooked rice

Directions

1

Whisk together first six ingredients in a large bowl, mixing well.
2

Add chicken, cover and refrigerate for 40 minutes or so, turning occasionally.
3

Remove chicken from marinade, and save marinade.
4

Cook chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden brown.
5

Pour reserved marinade through a wire mesh strainer into skillet.
6

Reduce heat to medium-low, cover and simmer 8-10 minutes or until chicken is done.
7

Serve over rice.