Lemon-Basil Chicken with Basil Aioli

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This recipe was from Cooking Light originally but popped into my daily email of chicken recipes from MYrecipes.com. It was very nice quick and easy and with my basil plants doing so well was easy to make from items already in my pantry. I followed their suggestion and served it with whole wheat egg noodles on the side.
  • Chicken:
  • 1/2 cup chopped fresh basil
  • 1/3 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • Basil Aioli:
  • 1/4 cup finely chopped fresh basil -check out all that fresh basil from my garden -yummy!
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon bottled minced garlic NO WAY JARRED 2 cloves of fresh garlic
  • 1/2 teaspoon olive oil

To prepare chicken, combine first 6 ingredients in a large bowl. 
Add chicken to basil mixture, turning to coat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done. Please note Kevin grabbed out the PC splash shield have had it for years and rarely remember to use it but since he does cleanup --he remembered--worked really well!
While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. 
Serve with chicken.

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