Lemon-Basil Chicken with Basil Aioli

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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.

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

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