1/2 cup basil leaves
1/2 cup olive oil
2 cloves garlic
2 tablespoons red wine vinegar
4 boneless chicken breasts
Salt and freshly ground pepper
Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
This turned out ok. I think I would change a few things, like marinating it for an hour instead of two. The acid in the vinegar broke down the outer layer of chicken more than I would've liked and made it have an interesting texture. I cooked this on a grill pan on top of the stove since we can't have outdoor grills at our apartment. Booo! I'd like to give this one a try one more time on an outdoor grill to see what kind of results I get.
Here's the chicken after I poured the marinade on. Ready to be tossed in basily goodness.