Ingredients
- 2/3 cup extra-virgin olive oil
- 3 tablespoons plus 1/4 cup fresh lemon juice
- 1 1/2 teaspoons fennel seeds, coarsely crushed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6 boneless skinless chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large clove garlic
- 1 teaspoon grated lemon zest
Directions
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.

















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By foodie15
on May 09, 2013
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So simple to make and yet so much flavor. Every time I make it, I think "Why don't I make this more often?" but the chicken HAS to cooked on the grill. I'm not a big fan of fennel but it's not overpowering....just a nice background flavor. I cut back a bit on the lemon juice, as I find Giada seems to go heavy on it in many of her recipes. I also pound out the chicken to a more even thickness for uniform cooking. Perfect light summer supper. And the basil dressing is also a perfect accompaniment to seared scallops!
By A. Sculthorpe
West Palm Beach
on February 19, 2013
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Delicious! Can't wait to make it again.
By wildgirl27lj
Hubertus, WI
on January 30, 2013
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Awesome!
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