Chicken With Basil-Tomato Aioli

Chicken With Basil-Tomato Aioli
Servings: 4 Prep 20 mins Cook 12 mins to 14 mins


  • 1 cup reduced-fat mayonnaise
  • 1/2 cup packed fresh basil
  • 1 clove garlic, quartered
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 oil-packed sun-dried tomatoes, cut in strips
  • 4 boneless, skinless chicken breast halves (1 pound total)
  • Cooked orzo (optional)

Make It

1. 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.

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

3. 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 degrees F).

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 352, Fat, total (g): 25, chol. (mg): 82, sat. fat (g): 4, carb. (g): 6, fiber (g): , pro. (g): 23, sodium (mg): 980, Percent Daily Values are based on a 2,000 calorie diet.