Ingredients:
1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 cup chopped fresh lemon basil or 1/2 cup regular basil
3 green onions, chopped
2 tablespoons white wine vinegar
1/2 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves ( 1/2-inch thick)
1 tablespoon olive oil
hot cooked rice
Directions:
Whisk together first six ingredients in a large bowl, mixing well.
Add chicken, cover and refrigerate for 40 minutes or so, turning occasionally.
Remove chicken from marinade, and save marinade.
Cook chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden brown.
Pour reserved marinade through a wire mesh strainer into skillet.
Reduce heat to medium-low, cover and simmer 8-10 minutes or until chicken is done.
Serve over rice.
Servings: 4
Time preparation: 50 min.
Time total: 70 min.