Lemon & Basil Chicken Breasts

This is a tasty recipe that can be made year round as most grocery stores you can easily find fresh lemons and basil.  It takes just a few minutes of prep time and 30 minutes of time in the oven.  The coating will keep the chicken breasts moist and is healthy substitution as compared to the tasty chicken skin.  The portion of this recipe is for 2 servings, but simply doubling the ingredients you can make it for 4 people ore more.  You can marinated hours ahead and taken out of the fridge when ready to cook.  I would serve these chicken breasts with a fresh green salad or light pasta such as my Cherry Tomato and Fresh Pesto Pasta.  Also, I find that an off-dry white wine goes best with recipes that involve herbs and chicken such as a Chablis or Riesling.

Lemon & Basil Chicken with Pasta Side

Lemon & Basil Chicken Breasts
Combine in a Small Bowl:
	1 TSP (5ml) Canola Oil
	1 TBSP (15ml) Dijon Mustard
	1/4 (60ml) Cup Loosely Packed Fresh Chopped Basil
	2 TSP (10ml) Grated Lemon Rind
	1 TBSP (15ml) Fresh Squeezed Lemon Juice
	1 Clove Garlic Minced
	1/4 TSP Salt
	1/4 TSP Pepper
Add:
	2 Skinless Chicken Breasts
Steps:
	1) Pre-heat oven to 350' Fahrenheit.
	2) Combine ingredients above in a medium bowl and stir.
	3) Add chicken and thoroughly coat meat.
	4) Place on a roasting pan or baking sheet.  Cook in oven for 30 minutes until chicken is just start getting golden on the outside and no longer pink on the inside.
You can make this up to 8 hours ahead if you cover and refrigerate the chicken.  Leftover chicken if chopped and combined with mayonnaise makes a great chicken salad on a sandwich.

Ingredients for Lemon & Basil Chicken

Step 2: Ingredients combined to make Marinade

Chicken Prior to Cooking

Chicken after Cooking

The Finished Product

Substitutions:

• You can substitute the 1/4 cup of fresh basil for a 1/4 cup of parsley for a different taste.  Alternatively, for a more French taste you could use 1 TBSP of fresh tarragon in lieu of basil or parsley.  Tarragon is a lot stronger in taste and thus less is needed.  

What I Learned in Making This Recipe:

• You can use a classic box grater to grate lemon rind or just as easily use a lemon zester and then just chop the peel strips into small pieces.  I find the latter less dangerous and lemon zester can be put in the dishwasher.
• If you have a 'classic' oven where the heat comes from the bottom this recipe takes about 30 minutes.  However, if you have a convection roast function the chicken takes about 25 minutes. A visual sign that chicken is cooked is if you cut through the center of the breast and see no pink and the juices run clear.  Alternatively, you can use a meat thermometer and see if the chicken has reached an internal temperature of 180' Fahrenheit.  

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