To 6 (4 oz) chicken breats add...

• 1 teaspoon freshly grated lemon peel

• 1/4 cup fresh lemon juice

• 2 teaspoons minced fresh garlic

• 1/4 teaspoon salt

• 2 tablespoons olive Oil

• 1/2 cup loosely packed fresh basil leaves

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• Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

• Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

• Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

• Preheat grill to medium-high heat or about 400 degrees F.

• Remove chicken from marinade and discard marinade.

• Grill for 4 to 6 minutes per side or until cooked through.

• Transfer to serving plate and garnish with additional basil, if desired.