Thursday's Recipe Swap Meet ~ Lemon-Basil Chicken with Basil Aioli

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OK... we know you have all these recipes that you love to make. You got them from your mother, your grandmother, a magazine, or maybe you made it up, perhaps you don't even remember where the recipe came from. Well, how about sharing them with all of us? We are going to share ours with you every Thursday!




My good friend and (according to her husband) excellent cook, Dolly over at XmasDolly and I are now doing a recipe swap; we want to share ours with you and wold LOVE to get some of your favorites as well... So, Welcome to Thursday's Recipe Swap Meet, here is all you have to do:




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Post a recipe on your blog, sign the linky on either blog (they will be linked), grab our new button - isn't she cute - hubby says she looks like me... TeeHee? (above, on my sidebar and on my Co-Chef Dolly's blog) and check out the recipes. Don't forget that each week you actually will be getting at least TWO for the price of ONE because both Dolly (Hi, my dear friend!!!) and I will post a recipe on each of our blogs. How simple is that??



 
Lemon-Basil Chicken with Basil Aioli
 
Chicken:



1/2 cup chopped fresh basil (I am very fortunate to have TWO plants in my house - LOVE the smell)
2 Tbls. fresh lemon juice (I also have a lemon tree in my backyard - mmmmm)
2 Tbls. white wine vinegar (I've used balsamic also)
1/2 tsp. lemon pepper (skip this if you don't have it)
1/4 tsp. freshly ground black pepper
4 skinless, boneless chicken breast halves (Perdue is the best IMHO)
Cooking spray (as I've mentioned in the past - I only use Pam)


Basil Aioli:


1/4 cup finely chopped fresh basil
2 Tbls. mayonnaise (nothing but Hellmann's in this house)
1 Tbls. fresh lemon juice
1 1/2 tsp. Dijon mustard (or any flavorful dark mustard, I've even used honey mustard)
3/4 tsp. minced garlic (I usually grate mine)
1/2 tsp. EVOO


~ Combine first 5 ingredients of chicken list in a large bowl, whisk to combine; coat each piece of chicken on both sides with mixture.



~ Heat a large nonstick skillet over medium-high heat, coated with cooking spray. Add chicken to pan; cook 8 minutes on each side or until 165 degrees.


~ While chicken is cooking, prepare aioli by combining all ingredients in a small bowl, stirring with a whisk. Place a dollop on top of each piece of chicken with a side of buttered egg noodles.


~~ I have also doubled the aioli recipe and mixed it INTO the buttered noodles, it is SO good that way, but a bit more fattening. =)

This recipe received 6 out of 6 puppy tail wags for both the chicken and the noodles (I have no idea why they like noodles) along with the husband approval - not a bad choice, if I do say so myself. =)




So now all you have to do is sign our linky so we all can find your recipes. You check out all ours and we will check out all yours. If you don't want to write it all down and you know of one on line just post a link to it on your blog or leave it in a comment if you prefer!






Let's get cooking..... Bon Appetit!


{Disclosure: I have not been paid by any of the companies who's links I have included. I have found that they work best in my recipe and wanted to share them with my friends. However, if any of these companies want to contact me to do any reviews or giveaways, I am more than happy to oblige!}