From Recipes from America’s Small Farms
½ cup canola oil
¼ cup lemon juice
¼ cup chopped fresh basil or 1 TBSP dried
2 TBSP white wine vinegar
2 garlic cloves, minced
1 tsp shredded lemon peel
½ tsp salt
¼ tsp freshly milled black pepper
4 boneless, skinless, chicken breasts
Combine the oil, lemon juice, half of the basil, the vinegar, garlic, lemon peel, salt, and pepper in a shallow baking dish. Add the chicken breasts and turn to coat on both sides. Refrigerate, covered, for 30 to 45 minutes.
Preheat your grill or broiler. Grill or broil the chicken breasts 4 inches from the heat source for about 5 minutes per side, or until the internal temperature is 175F and the chicken is cooked through. Transfer to a clean serving platter and sprinkle with the remaining basil.