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Ingredients: (Dairy/Gluten Free) 2 tablespoons Basil Olive oil 1 tablespoon Red Cayenne Olive Oil 2 tablespoons Garlic Olive Oil 6 boneless chicken breasts (I like to use boneless, skinless, chicken thighs) 2 tablespoons Sicilian Lemon White Balsamic vinegar 2 large handfuls fresh basil leaves, chopped Directions: Add the olive oils and vinegar to chicken in a bowl or ziplock bag and let it marinate 15 minutes up to 6 hours. Then place the chicken breasts with salt and pepper and place them in a large baking dish (or cast-iron skillet) with all the liquids. Set the oven to broil and place a rack in the upper third of the oven. Cook the chicken for about 15 to 20 minutes (or until the temperature registers 165°F on an instant-read thermometer.) Cooking time depends on how big the chicken breasts are and how hot is your oven, the most important thing is that the chicken is cooked through. Once cooked, transfer to a rack and let cool for 5 minutes. Sprinkle with chopped basil and serve.

Published in Main Course

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