Lemon and Basil Chicken Breasts

• 2 boneless, skinless chicken breasts, trimmed of any fat 
• Juice and zest of one lemon 
• 3 tablespoons of fresh basil, chopped (divided) 
• 2 cloves of garlic, minced 
• 2 tbsp olive oil (divided) 

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. 

Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil, salt, pepper, and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours. 

Remove chicken from the refrigerator 10 minutes prior to cooking. 

Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear.

Remove from heat and let the meat "rest" for at least 5 minutes before serving. 

Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.