Took longer to cook than the recipe called for as our chicken pieces were thicker. I actually finished them in the oven to be sure they cooked through. The aoli was good. I think next time I'll marinate the chicken in a ziploc in the fridge for a few hours to get more lemon flavor.
Wow! Was looking for a recipe to use my abundant basil and made an excellent choice. This tastes fancy! Made as written except for adding a couple Tbsp. of olive oil to frying pan before frying. Definitely a keeper.
This was awesome and easy to make. The whole family loved it. I cooked the chicken in a bit of garlic olive oil and added the fresh basil and scallions from the marinade into the pan with the chicken. The chicken was moist and flavorful. I used a 50/50 mix of mayo and yogurt for the aioli instead of light mayo. Will be making this again!
Need to give this two ratings: one for the chicken and one for the aioli. The aioli was wonderful -- a strong four stars; the chicken not so wonderful -- a poor one star. The ingredients on the chicken did not lend themselves well to cooking in a pan. To be honest, the ingredients on the chicken did not lend themselves all that well with the chicken. Needless to say, won't be making the chicken again. But DH insisted on keeping the aioli recipes for seafood: BBQ'd shrimp, fish of any kind, and particularly crab cakes. I have a wonderful crab cake recipe that was needing a good aioli -- and here it is.
Added a teaspoon of olive oil to the chicken portion and marinated for a couple hours. Pounded the chicken to a more even thickness and then grilled on the bbq (added the olive oil to prevent the chicken from sticking on the grill). I then melted a slice of mozza on each chicken breast just before removing from the grill. I served the chicken on a toasted bun with fresh tomatoes and lettuce and the ailoi as dressing. The mozza evened out the tang of the dressing.