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LEMON BASIL CHICKEN WITH AVOCADO CAPRESE SALAD

LEMON BASIL CHICKEN 

Serves 4 

  • 3-4 chicken breasts, cut into thirds
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice
  • 1 teaspoon cracked pepper
  • ½ cup coarsely chopped fresh basil 

Combine chicken, garlic, juice, pepper and basil in a medium bowl. 

Cook chicken, in batches, on heated oiled grill plate, brushing occasionally with marinade, until browned and cooked through.  Cover, keep warm. 

AVOCADO CAPRESE SALAD 

Serves 4 

  • 4 large vine-ripened tomatoes (480g)
  • 250g cherry bocconcini cheese
  • 1 large avocado, halved
  • ¼ cup loosely packed fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

Slice tomato, cheese and avocado thickly. 

Arrange slices of tomato, cheese and avocado on serving platter; top with basil leaves, drizzle with combined oil and vinegar. Sprinkle with salt and freshly ground black pepper. 

This recipe is from Christmas and Holiday Entertaining 2008 by Women’s Weekly


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