:: I made this meal about 9 months ago and posted on it but just realized today that I never published the post. Here it is. Better late than never. ::

This chicken was supposed to be served with noodles or rice, but we decided to make sandwiches of it.

Chicken:
1/2 cup chopped fresh basil
1/3 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Basil Aioli:
1/4 cup finely chopped fresh basil
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon bottled minced garlic
1/2 teaspoon olive oil

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.

While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.
Yield

4 servings (serving size: 1 chicken breast half and 1 tablespoon aioli)

CALORIES 284(32% from fat); FAT 10.3g (sat 1.7g,mono 1.4g,poly 0.6g); PROTEIN 40.1g; CHOLESTEROL 106mg; CALCIUM 51mg; SODIUM 410mg; FIBER 1g; IRON 1.9mg; CARBOHYDRATE 6.1g

Alison Lewis , Cooking Light, NOVEMBER 2005

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