Monday, July 19, 2010

Basil Orange Chicken

One of my all time favorite herbs is basil, so I'll usually try any recipe that contains it. I've tried a lot of recipes with citrus juices combined with herbs and haven't been a fan at all! Finally I found a really great recipe to use up my basil! This recipe is so light and the flavors are so refreshing, it's perfect for summer time! The chicken doesn't really need the extra sauce to drizzle over it, but it's a really fun twist to have over the rice and veggies. I also put some of the citrus slices in our water pitcher and I've never seen my kids drink so much water!

Basil Orange Chicken

1 large navel orange (1 1/2 tsp peel, 4 Tbsp juice)
2 lemons (1 1/2 tsp peel, 1/3 cup juice)
1/2 cup packed fresh basil leaves, chopped
2 Tbsp olive oil
salt and pepper
4 boneless skinless breast halves
1/2 tsp sugar
grilled orange and lemon slices for garnish
Serve with couscous or rice and sugar snap peas

Citrus Mixture:
In a medium bowl combine 1 tsp orange peel, 1 tsp lemon peel, 1 Tbsp orange juice, 1/4 cup basil, 1 Tbsp olive oil and 1/4 tsp salt and pepper.
With a mallet pound chicken breasts to 1/2 inch thickness. Rub citrus mixture onto chicken, turning to coat. Cover and refrigerate up to 8 hours.

In a bowl or pitcher, combine 1/2 tsp sugar, 1/8 tsp each salt and pepper, 1/2 tsp orange peel, 1/2 tsp lemon peel, 3 Tbsp orange juice, 1/3 cup lemon juice, 1/4 cup basil and 1 Tbsp olive oil. (If making ahead of time, cover and refrigerate until ready)

Heat grill to medium high heat. Add chicken and cook for 4 minutes. Turn over and grill 3-4 more minutes until no longer pink. Serve with couscous or rice and veggies and drizzle sauce all over. Garnish with citrus slices.

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