Recipe: Chicken with Basil-Tomato Aioli (using sun-dried tomatoes) (food processor)

CHICKEN WITH BASIL-TOMATO AIOLI

1 cup reduced-fat mayonnaise
1/2 cup packed fresh basil
1 clove garlic, quartered
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon salt, divided use
1/2 teaspoon black pepper
5 oil-packed sun-dried tomatoes, cut in strips
4 boneless, skinless chicken breast halves (1 pound total)
Cooked orzo (optional, for serving)

To make aloli, combine mayonnaise, basil, garlic, oil, lemon juice, 1/4 teaspoon each salt and pepper in food processor. Blend until a smooth puree. Turn into serving bowl. Stir in sun-dried tomato strips. Set aside.

Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Lightly coat large nonstick grill skillet with nonstick vegetable-oil cooking spray. Heat over medium-high heat. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; cook 6 to 7 minutes per side until lightly browned and fully cooked.

Remove chicken to serving platter; pour any drippings over top. Serve with aioli, and orzo, if desired.

Makes 4 servings
From: Recipelink.com
Source: Old magazine recipe clipping: Family Circle recipe card, not dated