Lemon-Basil Chicken with Basil Aioli

Serves 4

Chicken:
1/2 cup chopped fresh basil
1/3 cup chopped green onions (about 2)
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 skinless boneless chicken breast halves
2 tablespoons olive oil

Basil Aioli:
1/4 cup finely chopped fresh basil
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon bottled minced garlic
1/2 teaspoon olive oil

1. To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan, cook 8 minutes on each side or until done.

3. While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.

Served with egg noodles and salad (carrots for the kids)

Results: This recipe just screams "SUMMER" to me and is one of my hands down favorites. I usually make extra because the leftovers are great. Henry devoured his, Steven wouldn't even try it, even with the threat of missing chocolate chip cookies for dessert. He is *so* missing out, because it's really delicious.