- 4skinless, boneless chicken bresast halves (about 6 ounces each)
- 3tablespoons extra-virgin olive oil
- 1/2cup chopped fresh basil
- 2tablespoons finely chopped red onion
- 2cloves garlic, minced
- 2teaspoons red wine vinegar
- 2teaspoons lemon juice
Directions
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/2-inch thick. Discard plastic wrap. Brush 1 tablespoon oil over both sides of chicken; sprinkle chicken lightly with salt and pepper. Heat a grill or grill pan coated with nonstick cooking spray over medium heat. Grill 4 minutes on each side or until done (165 degrees F).
- Meanwhile, in a small bowl combine the remaining oil, basil, onion, garlic, vinegar, and lemon juice. Season to taste with salt and pepper.
- Transfer chicken to serving plates. Top with basil mixture. Let stand 5 minutes.
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