Tuesday, March 3, 2009

Chicken with Aioli Sauce

½ cup chopped fresh basil
⅓ cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
½ teaspoon lemon pepper
¼ teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
cooking spray

¼ cup finely chopped fresh basil
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
¾ teaspoon bottled minced garlic
½ 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.

While chicken cooks, prepare aioli. Combine ¼ cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.

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