4 boneless, skinless chicken breasts, washed and trimmed
3 Tbs. fresh lemon basil chopped (or regular basil if you don't have lemon on hand)
¼ cup lemon juice
1 Tbs. olive oil
3-4 heaping spoonfuls of minced garlic
Noodles
Instructions
Place the chicken between wax paper and pound with a mallet to flatten a bit.
Combine the remaining ingredients and mix well to make the marinade.
Put chicken & marinade in a Ziploc bag and refrigerate for at least one hour (I usually let it sit all afternoon).
Heat a frying pan over medium-high heat. Place chicken on hot pan and cook for 10-12 minutes until done (no longer pink in the center). Turn the chicken often while cooking. Cook noodles as directed. After chicken is thoroughly cooked chop it into bite sized pieces and serve over noodles with freshly grated Parmesan. Enjoy!
Recipe by The Little Things Journal at https://thelittlethingsjournal.com/2011/08/22/lemon-basil-chicken/