Main Dishes

Grilled Chicken With Lemon Basil Sauce – 2018
Recipe courtesy of Ron Wozny

INGREDIENTS
Chicken and Marinade

• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
  
• 1 1/2 teaspoons fennel seeds, coarsely crushed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken breasts

Sauce

• 1 cup lightly packed fresh basil leaves
• 1 large garlic clove
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

​PREPARATION
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a
bowl. Place chicken in a resealable plastic bag and add chicken. Seal the bag and massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Blend the basil, garlic, lemon zest, 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper
in a blender until smooth. Gradually blend in 1/3 cup oil. Season to taste, with more salt and pepper, if desired.

Grill chicken over medium-high heat until just cooked through. Transfer chicken to serving plates, drizzle with the basil sauce and serve.

Serving Ideas: Delicious with Kathryn Bergen's Orzo Pilaf!