Fresh Basil and Garlic Chicken

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Fresh Basil and Garlic Chicken


  • 4 boneless-skinless chicken breasts
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 teaspoon dried parsley
  • 2 bunches of fresh basil
  • 7 medium garlic cloves, peeled and cut in 1/2
  • 2 tablespoon plus 1/4 cup olive oil
  • 1 teaspoon unsalted organic butter
  • 2 teaspoons lemon juice


  1. Preheat oven to 350 degrees F. On a poultry safe board slice chicken breast in half. Cover with plastic wrap and pound using a mallet until it is about 1/2 inch thick.

  2. Season both sides of chicken with salt, pepper and dried parsley.

  3. Heat a large sauté pan over medium heat then add in 2 tablespoon of oil and butter. After the butter is melted and hot (not brown) add in chicken and cook each side for about 3 minutes. (until brown not cooked all the way through)

  4. Using your food processor (or blender) add fresh basil, garlic, 1/4 cup olive oil (drizzle a little at a time) and lemon juice. (If it is too much like paste and not a pesto add in a little more oil). Taste in case you want to add salt.

  5. Take your baking sheet and brush with olive oil then add a single layer of chicken.

  6. Spread the basil paste over the chicken.

  7. Bake for about 20 minutes.

    Tip: When making pestos - Remember you can't take out an ingredient but you can always add in more. For example! If you pour in too much olive oil then your pesto will be runny. Just drizzle a little at a time and pulse your food processor.

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