Lemon Honey Chicken Breasts with Mustard Mayonnaise

This simple but tasty dish can be broiled or grilled.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chicken

American

Main Course

Ingredients

3 tbsp fresh lemon juice		2 tbsp sherry vinegar
3 tbsp balsamic vinegar		1 tbsp lemon juice
3 tbsp soy sauce		1 1/2 tsp Dijon mustard
3 tbsp olive oil		3/4 cup plus 2 tbsp vegetable oil
2 tbsp honey		12 basil leaves
2 garlic cloves, minced		salt and freshly ground black pepper
6 skinless and boneless chicken breasts, about 6 oz (175 g) each		2 fresh hot red or green chiles, seeded and minced
2 large egg yolks

directions

Prep: 1 hour 15 min (75 mins) Total: More than 60 min

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1
Mix the lemon juice, vinegar, soy sauce, oil, honey, garlic, and chiles in a zippered plastic bag. Season with the pepper. Score a shallow criss-cross pattern on the skinned side of each chicken breast, and add to the marinade. Refrigerate for at least 2 hours.
2
To make the mayonnaise, combine the egg yolks, vinegar, lemon juice, and mustard in a food processor. With the motor running, slowly add the oil in a steady steam until the mayonnaise is smooth and creamy. Add basil and pulse until chopped. Season with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
3
Remove the chicken from the marinade. Preheat a broiler or build a fire in an outdoor grill. Add the chicken and cook about 12 minutes, until the chicken shows no sign of pink inside. Slice the chicken breasts and serve with the mayonnaise.

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Lemon Honey Chicken Breasts with Mustard Mayonnaise

Ingredients

directions