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Lemon-Basil Chicken with Basil Aioli

February 11, 2008

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Lemon-Basil Chicken with Basil Aioli
Cooking Light, November 2005

YUMMY! This was really good. I would marinate the chicken a little in the dipping sauce before cooking it, though. The dijon mustard in the Aioli really enhanced the lemon flavor, too. I sliced the HUGE chicken breasts horizontally so they would cook faster and be more portion controled. I would DEFINITELY make this again. We served it with some egg noodles and green beans.

Knife
Cutting board
Measuring cups and spoons
Large nonstick skillet
Spatula
Mini cuisi
Two small bowls

1 Comment
Filed Under: Recipe ReviewTagged: chicken, European, main dish, poultry

Comments

  1. Al's Cooking Light Reviews says

    February 14, 2008 at 1:50 pm

    I liked this one too.
    I made it when I grew basil last year and had a ton to use.

    Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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