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Lemony Chicken With Creamy Basil Sauce

Paulette notes that when making this you can either use it right away, or cover and put in fridge for a few hours ahead of time. The longer it sits the more lemony the flavour.


1 large lemon

2 tbsp. olive oil

3 garlic cloves -minced

2 tsp. dried oregano leaves

1/2 tsp. each of salt and ground pepper

6 skinless, boneless chicken breasts

Finely grate 1 tbsp. of lemon peel into a large bowl. Squeeze in 1/4 cup juice from lemon. Stir in olive oil, garlic, oregano, salt and pepper. Add chicken and turn to coat. Let stand while preparing sauce.


1/4 c. Creamy Caesar dressing

1 large tomato

1 green onion sliced

2 tbsp. chopped fresh basil

To make sauce, pour dressing into a small bowl. Cut tomato in half. Gently scoop out seeds. Coarsely chop the remaining tomato and stir into dressing with onion and basil.


Place chicken on grill or on foil, after spraying Pam or equivalent. BBQ chicken covered for 6 minutes, basting with marinade. Discard remainder. Turn chicken and continue to barbecue covered until chicken feels springy when pressed (6-8 more minutes). Place on a serving platter. Spoon the basil-Caesar sauce over top or serve on the side. Excellent served with oven-roasted seasoned potatoes and a spinach and red onion salad.


6 broiler-fryer leg-thigh combinations, skinned, cut in

2 parts

1 tbsp. vegetable oil

3/4 tsp. ground black pepper

3 garlic cloves, chopped

1-1/2 tbsp. tomato paste

1/2 c. chicken stock or broth

2/3 c. balsamic vinegar

1 tbsp. honey

4 tbsp. thinly sliced green onion tops

In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from frypan and drain off any excess oil. Add garlic to pan; sauté over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high temperature; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to frypan; reduce heat to medium temperature. Cook, turning, about 30 minutes, or until liquid thickens and becomes a dark-mahogany glaze, and fork can be inserted in chicken with ease. Remove chicken to heated platter, pour glaze over chicken and sprinkle with sliced green onion tops.

Makes 4 servings.



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