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| INGREDIENTS |
| 2 tbsp |
minced garlic |
| 1 tbsp |
salad oil |
| 4 (4 oz) |
boneless, skinless chicken breast halves |
| 1 c |
lightly packed fresh basil leaves |
| 3 tbsp |
lemon juice |
| 3 tbsp |
water |
| 1 tbsp |
soy sauce |
| 1 tbsp |
sugar |
| ½ tsp |
pepper |
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|
| RECIPE |
- Pound chicken to ½-inch thickness.
- Combine garlic and oil in a skillet.
- Stir often over medium-high heat until garlic is golden, 3-4 minutes.
- With a slotted spoon, transfer garlic to a small bowl.
- Add chicken to pan.
- Sauté chicken for about 2-3 minutes per side or until lightly brown.
- While chicken is cooking, cut basil leaves into thin slivers.
- Add ½ cup basil to pan, along with garlic, lemon juice, water, soy sauce, sugar and pepper.
- Cover and simmer until chicken is white in center of thickest part, 6-7 minutes. Spoon juices over chicken often.
- Transfer chicken to a platter; keep warm.
- Reduce pan juices to ¼ cup by bringing to a boil, uncovered.
- Stir in remaining sliced basil and pour over chicken.
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| SERVING SUGGESTION |
SERVING SIZE:
1 chicken breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
185 |
|
| Total Fat |
5 g |
|
| Sodium |
335 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
0 g |
|
| Protein |
28 g |
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