Lemon-Basil Chicken with Basil Aioli

Lemon-Basil Chicken with Basil Aioli Recipe
A side of egg noodles complements the fresh lemon and basil flavors of this guest-friendly chicken entrée.

Yield:

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

Recipe from

Nutritional Information

Calories 284
Caloriesfromfat 32 %
Fat 10.3 g
Satfat 1.7 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 40.1 g
Carbohydrate 6.1 g
Fiber 1 g
Cholesterol 106 mg
Iron 1.9 mg
Sodium 410 mg
Calcium 51 mg

Ingredients

Chicken:
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

Preparation

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

Heat a large nonstick 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.

Note:

Alison Lewis,

November 2005
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