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.
Measuring cups and spoons
Large nonstick skillet
Two small bowls