Monday, June 25, 2012

Lemon Basil Chicken

I used chicken tenders for this recipe instead of whole chicken breasts. I made 7 which was just about perfect for 2 people. I got this recipe from:

Printable Recipe:

5 chicken breasts (boneless, skinless)
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1/3 cup white wine (chose whatever wine you like to drink)
2 tablespoons lemon zest
1 large bunch of basil, julienned and chopped
1 teaspoon salt
1/2 teaspoon pepper
Juice of one lemon
To obtain more flavorful and juicer meat, always brine in advance. This is a tenique I just tried for the first time and I noticed a HUGE difference. For boneless, skinless chicken breasts you only need to let the chicken brine for 30-60 minutes. In a large plastic bag (or glass bowl or dish) , pour 1 quart of cold water, 1/2 cup kosher salt or 1/2 cup table salt and 1/2 cup sugar. Mix well, place chicken in bag and let sit for 30 minutes- 1 hour.

Preheat oven to 400 degrees. Heat olive oil in a small pan over medium heat. Add garlic and let cook for about 1 minute, you don't want to burn the garlic. Remove from heat. Stir in wine, lemon zest, basil, salt and pepper.
Arrange chicken breasts in a baking dish. Season breasts with salt and pepper. Pour lemon basil sauce over chicken and bake 30-40 minutes. Keep covered and let rest for 10 minutes before serving.

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