I originally pulled this rom Jillian Michaels Master Your Metabolism Cookbook, and have tweaked it over the years. Whenever I make this, it is always loved. So yummy and delicious. Plus pretty darn easy to make.
INGREDIENTS:
The Sauce:
1 tsp. lemon zest
Juice of a lemon
1/4 cup chopped fresh basil or oregano
1 tablespoon honey
1 tablespoon Dijon Mustard
2 garlic cloves, minced (make life easy and get this pre-minced! I just squeeze it out)
Salt & pepper to taste
1/4 cup extra virgin olive oil
The Chicken:
6 (4 to 5 ounce ) boneless, skinless chicken breast
1/4 pitted kalamata olives, halved OR – if you do not like olives, like myself – use capers. Couple tablespoons.
To prepare the dressing:
Whisk together the lemon zest and juice, the basil, honey, mustard, garlic and salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside.
To prepare chicken:
It is best to POUND the chicken breasts so they are all the same thickness. I sometimes don’t have time for this and things seem just as tasty but if I can I do it. Or, buy those thin-sliced chicken breasts. Other than that, just place the chicken breasts in a plastic bag, poured the half the dressing over them, and allowed them to marinate for a few hours. Sometimes I only do 30 minutes depending on how much time I have. So 30 mins to 3 hours!
If using a gas or charcoal grill, spray the grill with olive oil spray and prepare a medium hot grill.
Discard the marinade and grill the chicken until it is opaque in the center, 5 to 6 minutes per side.
Place the chicken on platter and drizzle with the remaining dressing.
This chicken is AMAZING and we always love it, and guests always want the recipe! Give it a try.