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
Al's Cooking Light Reviews says
I liked this one too.
I made it when I grew basil last year and had a ton to use.