Ingredients
The following ingredients have 4 Servings
- 1 pound chicken breasts (2-3 chicken breasts)
- 1/4 cup olive oil
- 2 tablespoons lemon juice (approx. 1 lemon)
- 1 1/2 teaspoons honey
- 1/2 cup loosely packed basil, minced (or 1 TBS dried)
- 3 garlic cloves, minced (or 3/4 tsp garlic powder)
- 1/2 tsp EACH onion powder, dried parsley, salt
- 1/4 tsp EACH pepper, dried oregano ground mustard, red pepper flakes
Instruction
- Place chicken inside a freezer bag and pound chicken thin with a meat mallet. (If you don't have a meat mallet, you can use the side of a can) Whisk marinade ingredients together and add to chicken. Marinate chicken for 4-12 hours, occasionally flipping bag over.
- STOVETOP DIRECTIONS
- Let chicken sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
- GRILLING DIRECTIONS
- Let chicken sit at room temperature for 15-30 minutes (time permitting) before grilling.
- Meanwhile, grease and preheat the grill to medium heat, 400°F.
- Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and let rest 5 minutes before slicing.
- Delicious in pasta, salad, wraps, sandwiches, pitas, etc.
