GRILLED CHICKEN WITH BASIL DRESSING

2/3 cup extra-virgin olive oil, divided use
3 tablespoons plus 1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided use
6 boneless skinless chicken breasts
1 cup lightly packed fresh basil leaves
1 large clove garlic
1 teaspoon grated lemon zest

Whisk 1/3 cup of oil, 3 tablespoons lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty resealable plastic bag. Add chicken and seal bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes or up to one day, turning the chicken occasionally.

Meanwhile, blend basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the grill for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side.

Transfer chicken to plates. Drizzle the basil sauce over and serve.

Makes 6 servings
Source: Giada De Laurentiis, Food Network