The Pioneer Woman Tasty Kitchen
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Broiled Lemon Chicken with Basil Sauce

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Level: Easy

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Description

The most lovely summer low-carb and gluten-free dinner. It’s done in just 30 minutes!

Ingredients

  • FOR THE CHICKEN:
  • 1  Lemon, Zested
  • 1-½ pound Chicken Cutlets (thin-cut Chicken Breasts)
  • ¼ cups Olive Oil
  • 1 teaspoon Kosher Salt
  • 3 cloves Minced Garlic
  • ½  Lemon, Juiced
  • FOR THE BASIL SAUCE:
  • ½ bunches Parsley, Leaves And Stems
  • 2 sprigs Fresh Basil Leaves (about 1 Cup Leaves, Loosely Packed)
  • 1 clove Garlic, Peeled
  • ⅓ cups Olive Oil
  • ½  Lemon, Juiced
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Sugar
  • ½ teaspoons Crushed Red Pepper
  • 4 Tablespoons Cold Water

Preparation

Zest the lemon and set it aside since you’ll use it at the very end of this recipe.

Preheat broiler to high and toss chicken with olive oil, salt, garlic, and lemon juice.

Make the basil sauce. Combine all ingredients in a food processor and blend until a sauce forms. Taste, and add a bit more water if you’d like a thinner sauce, or pinches of salt until it tastes great to you.

Arrange the chicken on a baking sheet lined with aluminum foil. Broil the chicken about 6 inches away from the top of the oven for 8–10 minutes until slightly darkened and cooked through.

Slice the chicken and serve drizzled with basil sauce and sprinkled with lemon zest. Enjoy!

Notes:
• If you use regular chicken breasts and don’t want to slice them in half, just flip the chicken and broil on each side for about 7 minutes until cooked through.
• Cooked chicken should read 165ºF at the thickest part when done.
• The basil sauce can be made in advance and keeps great in the fridge for a few days.

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