Lemon Chicken with Garlic, Honey & Lemon Balsamic Vinegar

4 boneless, skinless chicken breasts

1 Tbsp fresh lemon juice

3 cloves garlic, peeled and crushed

2 tsp honey

1 Tbsp Sicilian Lemon Balsamic

2 Tbsp Whole Fruit Lemon Extra Virgin Olive Oil

2 Tbsp fresh parsley, chopped

2 Tbsp Basil Extra Virgin Olive Oil

Zest of 1 lemon

Remainder of lemon, sliced to garnish

Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, Sicilian Lemon Balsamic, 1 Tbsp Lemon Olive Oil, 2 Tbsp Basil Olive Oil and 1 Tbsp chopped parsley. Pour over the chicken, turning breasts over until well coated. Cover and leave in the fridge to marinate for 30 minutes.

Brush a nonstick griddle pan with remaining Olive Oil and heat until pan is hot. Lift the chicken breasts from the dish (reserve marinade) and add them to the pan.

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

Pour the reserved marinade over the chicken, let warm, then remove from the pan and arrange on serving plates. Grate lemon zest over the chicken and scatter with the remaining parsley. Cut the lemon into wedges and serve with the chicken.

Makes 4 servings