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

A side of egg noodles complements the fresh lemon and basil flavors of this guest-friendly chicken entrée.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

You May Like

Ratings & Reviews

MsMiranda's Review

July 08, 2012
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.

Brielle's Review

April 03, 2009
This chicken was fantastic!! I paired it with roasted asparagus, and egg noodles. It was a perfect dish to serve to friends, or to have on a weeknight! Quick, easy and delicious! I used thinly sliced chicken breasts to speed up the cooking time a bit. I would definitely make this again!

love2coooook's Review

May 13, 2010
This was very good. Made exactly as written and really enjoyed the flavor of the chicken even without the aioli, although that was tasty as well. Next time will try marinating a bit longer, although I was surprised at how much flavor was imparted by just the quick dip. Will definately make again. Served with steamed asparagus and a green salad (low carb diet, blah); coulda benefited from a starch :)

loddiedoddie's Review

May 31, 2009
The chicken had a great flavor, but the aioli was a little too tangy for me. I didn't have the exact ingredients on hand so I minced regular onion in place of green onion for the chicken. I agree with other reviewers to marinate it a bit longer. I also didn't have lemon pepper so I used fresh ground black pepper and added some lemon zest to the aioli. I don't do exact measurements so it's likely I put too much dijon in the aioli, so maybe that's why it was too tangy. That, and/or too much lemon juice. I will try again with some revisions, including refrigerating the aioli as suggested.

impeck1's Review

September 14, 2011

Annietee33's Review

January 22, 2011
The sauce tasted like what would be on a cold pasta salad. Not the greatest taste for a full dinner.

malorey279's Review

April 23, 2009
I wanted to give this 3 stars but since the recipe did call for chicken breast halves and I used the whole breast, I will give it 4. Sometimes you do need to follow the directions! As long as you use thin, even thickness fillets, this is a good recipe. I would probably marinate it longer. I didn't really understand if I was supposed to put the basil and green onions into the skillet with the chicken and I did so that part was a bust, but the chicken had a lot of flavor. Aioli was good, hubby even liked it. I bumped up the lemon and garlic a little and add a smidge more dijon. Overall a good recipe. We will make this again with thinner fillets.

CarissaM's Review

September 15, 2010
Replaced the lemon pepper with fresh lemon zest for a bright and fresh flavor. This is a fantastic summer recipe and nice enough to serve to company.

amywhite's Review

September 14, 2011
If you like tangy dishes, you'll love it. My husband and I didn't like the tang in this, so I probably won't make it again. If I do, I will alter the sause significantly: no Dijon, less lemon, more garlic. It wasn't terrible, we both finished our plates, it just wasn't a flavor we typically get.

LutzCat's Review

September 18, 2010
Made the aioli early in the day with fresh garlic and reduced fat Miracle Whip which gave it a little more zing than the mayonnaise. We don't like lemon pepper, so I substituted about a teaspoon of lemon zest. Served with cilantro-lime rice, freshly cooked apples, and Chardonnay. Nice chicken entree for weekdays.