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Recipe Summary

prep:
20 mins
cook:
12 mins to 14 mins
Servings:
4
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Ingredients

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Directions

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  • To make aioli, combine mayonnaise, basil, garlic, oil, lemon juice, 1/4 teaspoon each salt and pepper in food processor. Blend until a smooth puree. Turn into serving bowl. Stir in sun-dried tomato strips.

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  • Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • Lightly coat large nonstick grill skillet with nonstick vegetable-oil cooking spray. Heat over medium-high heat. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; cook 6 to 7 minutes per side until lightly browned (170°F).

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  • Remove chicken to serving platter; pour any drippings over top. Serve with aioli, and orzo, if desired.

Nutrition Facts

352 calories; total fat 25g; saturated fat 4g; cholesterol 82mg; sodium 980mg; carbohydrates 6g; fiberg; protein 23g.

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