Amy Riolo: Herb marinated chicken breasts are one of the quickest, most-lean and flavorful proteins around. Well start by making the dressing first. Whisk a half a cup of fresh lemon juice, a quarter cup of extra virgin olive oil, four cloves of minced garlic, two tablespoons of freshly chopped basil, one tablespoon of freshly chopped parsley and one tablespoon of freshly chopped mint, together in a bowl. This classic herb combination also tastes great with fish and lamb chops.
Next, place two pounds of chicken breast tenders in the bowl and stir to coat with your dressing. Cover the chicken and place it in the refrigerator and allow it to marinate for one to two hours. Once, you let the chicken marinate, remove it from the fridge and season it with salt and freshly ground red. Heat a large skillet over medium to high heat and then place the chicken tenders evenly in the bottom.
Lastly allow the chicken to cook for 3-5 minutes on each side or until its golden and the juices have been absorbed and the meat is cooked to an internal temperature of a 160 degrees Fahrenheit.
So here we have our herb-marinated chicken breast, a peppery and perfumed entre to enjoy at anytime.