Boneless Skinless Chicken Breast
Bowl or Dish (Big enough to marinate the chicken)
Saran Wrap / Cling Wrap
Baking tray (lined with aluminum foil)
How It’s Done:
This recipe is a good centerpiece for a bunch of different meals. The chicken works well with a side of rice, fries, mashed potatoes, corn on the cob or just about anything you could think of. It goes good in sandwiches, on caesar salads or on top of pasta with some alfredo sauce.
The chicken itself is surprisingly easy to make, but this recipe does take more time than I usually like to spend cooking a meal. To make up for that, I tend to make about 6-8 of these chicken breasts at a time. It tastes great cold in a sandwich or salad and takes just a couple of minutes to heat up in the microwave. Another great way to reheat this chicken is with a George Foreman grill or sandwich press.
Start by chopping the garlic, one regular sized clove or segment for each breast should be enough. Put the garlic in the marinating dish and add some olive oil, about a teaspoon for each clove of garlic. Shake in a healthy amount of dried basil, almost equal to the olive oil. Make sure the garlic and basil are coated in oil and then add between a quarter to a half cup of lemon juice, stir.
Add the chicken breast to the marinade (you can cut off the stringy white parts first). If the marinade doesn’t fully cover the chicken breasts you can add more lemon juice until it does. Cover with a piece of saran wrap and place in fridge for one to two hours.
Preheat oven to 400° F. Arrange the chicken breasts on a baking tray and cook for about 20 minutes on each side. To check if your chicken is cooked, cut it in the thickest part and make sure there is no red or pink left.