Grilled Chicken with Basil Dressing

(from rosie’s recipe box)

Chicken doesn’t need dressing. Serve with grilled asparagus and spread the dressing on chopped compari tomatoes and fresh mozzarella, diced.
Use the dressing on seasoned grilled chicken.

Source: Giada De Laurentiis

Serves 3 people

Categories: chicken, family fav

Ingredients

  • 2/3 cup extra-virgin olive oil
  • 3 tablespoons plus 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons fennel seeds, coarsely crushed
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 large boneless skinless chicken breasts
  • Dressing
  • 1 cup lightly packed fresh basil leaves
  • 1 large clove garlic
  • 1 teaspoon grated lemon zest

Directions

  1. Best if prepare the marinade in the morning and let the chicken marinate until dinner time.

  2. Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

  3. Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

  4. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates.

  5. Drizzle the basil sauce over tomatoes and mozzarella and serve on the side.

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