Basil, Lemon and Pepper Chicken Breasts

Basil, Lemon and Pepper Chicken Breasts

(Last Updated On: March 20, 2017)

Boneless and skinless chicken breasts are a healthier alternative than chicken with skin, but they can turn out a bit dry if they’re not nicely marinated first.

This easy recipe will make it easy for you to make a juicy chicken breast with nice flavor.

This marinade is enough to marinate about 4-6 breasts, so make as much as you need.

Ingredients for Marinade:

•    Œ cup lemon juice
•    Œ cup olive oil
•    Œ cup fresh basil
•    Pepper to taste


Add the ingredients to a wide and shallow dish that all your breasts will fit in. Mix until combined and add the breast and turn them to coat fully. Cover and place the dish in the refrigerator for a few hours or overnight.

Preheat oven to 375 F. Place the breasts on a nonstick baking sheet and bake on the middle rack for about 30 minutes, but make sure the insides are no longer pink and the breasts reach an internal temperature of 165 F is met. Be sure to brush the chicken with its juices during the cooking process for a nice crispier outside.

Serve with rice or potatoes and your favorite steamed vegetables.

Who doesn’t love a slice (or two) of fresh banana bread, particularly when chocolate is involved?

Here’s a surefire chocolate banana bread recipe that will keep everyone coming back for more.

This recipe makes 2 loaves, but you may want to double the recipe and freeze the extra loaves because they’re so good!


•    6 ripe and mashed bananas
•    1 cup soft margarine
•    1 œ cups white sugar
•    4 eggs
•    1 œ teaspoon vanilla
•    1 cup buttermilk
•    3 cups whole wheat flour
•    2 teaspoons baking soda
•    Œ cup cacao powder
•    Ÿ cup chocolate chips


Preheat oven to 375 F.

Lightly oil regular sized loaf pan or 2  9” x 5 “ loaf pans.

After you have mashed the bananas, place them in a large bowl with the margarine, sugar, vanilla and eggs. Whisk or use an electric mixer until the ingredients are creamy. Add the butter buttermilk and whisk until smooth.

Add the flour, baking soda and cacao powder. Whisk until combined fully, but don’t over mix. Fold in the chocolate chips.

Pour the batter into your loaf pan(s) and bake on the middle rack for about 50-60 minutes. Your banana bread is done when a toothpick is inserted in the middle and comes out clean.

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