Lemon Chicken

This chicken was tangy and citrusy and minty all at the same time

• 4 boneless, skinless chicken breasts, trimmed of any fat
• Juice and zest of one lemon
• 3 tablespoons of fresh basil, chopped (I used this lemon-mint stuff growing in the garden)
• 2 cloves of garlic, minced
• 2 tbsp olive oil (divided)

Buy thin slices of chicken because they cook much more evenly, but if you have thick ones then just pound them with a mallet. \ Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil/mint leaves, salt, pepper and minced garlic. I added a lot more of the basil/mint so it was covered thoroughly. Mix thoroughly and marinate in the refrigerator for 1-2 hours.

Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. I removed a lot of the mint/basil and just left a little coating on which as you see in the picture shriveled up. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat "rest" for at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.