Lemon Chicken with Garlic, Honey & Balsamic Vinegar


4 boneless skinless chicken breasts

1 Tbsp lemon juice

2 garlic cloves, peeled & crushed

2 tsp honey

1 Tbsp balsamic vinegar

2 Tbsp Delizia Lemon Extra Virgin Olive Oil

2 Tbsp fresh parsley, chopped

2 Tbsp Delizia Basil Extra Virgin Olive Oil

Zest of 1 lemon

1 lemon, to garnish


Place the chicken breasts side by side in a shallow dish.  Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 Tbsp lemon olive oil, 2 Tbsp basil oil and 1 Tbsp chopped parsley and pour over chicken.  Turn the breasts over until well coated.  Leave in the fridge to marinate for 30 minutes.

Brush a non stick griddle pan with the remaining oil and heat until very hot.  Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.

Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat, and pour reserved marinade over and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.

Remove from the pan and arrange on a serving plate.  Grate over the lemon zest and scatter with the rest of the parsley.  Cut the lemon into wedges and serve with the chicken.

Note: As an alternative to pouring the reserved marinade over the seared chicken, you may take out one cup of the marinade before adding the chicken to marinate, and use this to drizzle over the cooked chicken on the platter before serving.

Makes 4 servings

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