Here is a great chicken recipe that is light tasting and is fancy enough
for company.
Chicken Breasts w/ Lemon Balm Salsa
4 boneless, skinless chicken breasts,pounded thin(1/4" -1/2"thick)
3 TBSP. fresh lemon juice
4 TBSP. olive oil
coarsely ground black pepper
4 TBSP. chopped lemon balm leaves *

Combine the lemon juice,olive oil,pepper and lemon balm leaves, stirring well.
Add the chicken breasts and marinate for a few hours in the refrigerator,turning
often.Broil, grill or saute the chicken until done ( about 3-4 minutes on each side).Boil the marinade and pour over top of chicken to serve.
Serve with Lemon Balm Salsa on side.
Lemon Balm Salsa
2 TBSp. sunflower seeds
1 medium red onion,coarsely chopped
8 sun-dried tomatoed, chopped **
3 TBSSP. chopped lemon balm leaves
salt and black pepper to taste
juice of 1/2 lemon
1 TBSP. lemon balm vinegar***
6-8 TBSP. olive oil

* Lemon balm leaves ..I found this at a local health food store.
** First I soaked the sun-dried tomatoes in boiling water
for about 10 minutes , then I chopped them in a food processor.
*** recipe follows
Toss the sunflower seeds in a hot skillet with no oil, dry roasting them until
sloightly browned.Grind them coarsely ( I used a food processor).
Mix with all other salsa ingredients. Cover and put in the refrigerator and
allow to at least 30 minutes for flavors to blend.
Lemon Balm Vinegar
Take equal amounts ( doesn't have to be exact) of Lemon balm leaves,lemon thyme,
lemon verbena,lemon grass and peel of 2 lemons. Put this in a jar with a cover.
Pour in enough white vinegar to cover ( white wine vinegar works well too),put
on lid and shake to blend. Let steep for at least several days(I've done this
overnight & it still works ok)up to 3 weeks.

It might sound involved , but it's real good served with roasted New Potatoes
and nice beans w/ tarragon,rolls and salad.The chicken is also good by itself
w/out the salsa.