Italian Grilled Chickenchicken, italian, poultry 2 chicken breasts* 1/2 cup extra-virgin olive oil 1 lemon; juice of 2 tablespoons chopped fresh basil; (30ml) 2 cloves garlic; pressed salt and pepper to taste *boneless, skinless 1. Pound chicken breasts flat until 1/4" thick. 2. Rub with a little olive oil and garlic. 3. Sprinkle with salt and pepper. 4. Grill using indirect method until done. 5. When finished, drizzle with olive oil and lemon juice, and sprinkle with fresh basil. Serve with a light tomato pasta dish. |
